- Recipes
- Wild Rice Salad
Wild Rice Salad
-
6 serving
Prep time:
Cook time:
Serves: 6
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.
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Ingredients
- 250g Tilda Wild Rice
- 150g cauliflower florets
- 3 medium carrots, peeled and cut into lengths
- 1 pointed cabbage, cut into 4 wedges
- 1½ tbsp olive oil, plus 4 tbsp for the vinaigrette
- 1 tsp chilli flakes
- ¼ tsp ground cumin
- 30g raisins
- 30g dried cranberries
- 60g dried apricots, chopped
- 60g pomegranate seeds
- 40g hazelnuts, toasted and chopped
- 10g parsley leaves
- 10g mint leaves
- 1 small garlic clove, finely grated, for the vinaigrette
- ½ tsp dijon mustard , for the vinaigrette
- 2 tbsp red wine vinegar, for the vinaigrette
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.
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