Wild Rice Salad

The secret is getting enough oil and juices so the rice is not dry at all.

Yield:
Serves 4
Category:
Salads and Dressings
Cuisine:
Isreali

INGREDIENTS:

  • 1 cup wild rice or wild rice mix
  • 1/3 cup peeled pistachios or cashews or pine nuts
  • 1/2 cup dried apricot, soaked in hot water for 5 minutes
  • 1 small bunch of mint leaves, leaves picked
  • 1 bunch of arugula (rocket)
  • 3 green onions, chopped
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 clove of garlic, crushed
  • sea salt and freshly ground black pepper

DIRECTIONS:

  1. Place the rice in a large pot and cover with water, bring to the boil. Reduce the heat and cook for 30-40 minutes, depending on the variety, or until the rice is cooked al dente. Drain and rinse under cold water.
    While the rice is cooking, heat the nuts in a dry pan over medium heat. Remove when the fist nut starts to brown. Coarsely chop the nuts using a large knife. Drain the apricot and coarsely chop the as well.
    In a bowl mix the rice, apricots and nuts. Add the rest of the ingredients, toss well and season with salt and pepper to taste.

Print

This recipe can be found online at: lemonzest.ca/Home/Recipes/2112