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.

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