Wild Rice Salad
By OcadoLife
Published on 05 January 2022
If you’re using cooked veg, just pop it in the oven for 5 minutes to heat up and crisp, following the rest of the recipe as it is. Other great ways to use up leftover veg include vegetable chilli nachos, roast veggie frittata or a savoury baklava.Time and servings
45 minsTotal time
6Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 250 g of tilda wild rice
- 3 medium of carrots, peeled and cut into lengths
- 1 pointed cabbage, cut into 4 wedges
- 1.5 tbsp of olive oil, plus 4 tbsp for the vinaigrette
- 30 g of dried cranberries
- 60 g of dried apricots, chopped
- 60 g of pomegranate seeds
- 40 g of hazelnuts, toasted and chopped
- 2 tbsp of red wine vinegar, for the vinaigrette
- 1 small of garlic clove, finely grated, for the vinaigrette
- 0.5 tsp of dijon mustard, for the vinaigrette
- 150 g of cauliflower florets
- 1 tsp of chilli flakes
- 0.25 tsp of ground cumin
- 30 g of raisins
- 10 g of parsley leaves
- 10 g of mint leaves
Method
Step 1
Cook the rice to packet instructions and preheat oven to 220°C/200°C fan/gas 7.Step 2
Line a roasting tin with baking paper and add the cauliflower, carrot and cabbage. Drizzle over the olive oil, chilli flakes and cumin.Step 3
Roast the veg in the oven for 15 mins then remove and allow to cool. Place the raisins, cranberries, apricots and pomegranate seeds into a large mixing bowl. Once the rice is cooked, drain and allow to steam dry for 5 mins.Step 4
Add the rice to the mixing bowl and stir to combine. Finely chop half the herbs then roughly chop the cabbage and add everything to the bowl.Step 5
Whisk together all the ingredients for the vinaigrette, season and then pour over everything in the bowl. Mix well.Step 6
Transfer the rice mix to your serving dish. Top with the chopped hazelnuts and the remaining herb leaves before serving.