- Recipes
- Warm wild rice salad with camembert and…
Ingredients
- 250g wild rice
- 300g baby carrots, halved lengthways
- 4 beetroot, peeled and cut into wedges
- 3 tbsp olive oil
- 110g baby leaf salad
- 250g camembert, sliced
- 80ml extra virgin olive oil
- 1 tsp dijon mustard
- 1 tsp honey
- 2½ tbsp red wine vinegar
- 1 shallot, finely chopped
- 15g oregano , chopped
Method
Step 1
Preheat oven to 180°C/ 160°C fan/ gas 4.
Step 2
Rinse the rice three times in cold water. Cover the rice with double its volume of water in a saucepan, add a large pinch of salt and bring to the boil. Turn down to a simmer and cook for 30 mins, then drain any remaining water and set aside.
Step 3
Meanwhile, scatter the carrots and beetroot wedges across a baking tray. Drizzle with 3tbsp olive oil, season and place in the oven for 30-35 mins, making sure to give them a good shake after 15 mins.
Step 4
While the rice and vegetables are cooking, mix all the dressing ingredients together in a small bowl.
Step 5
Combine the rice and vegetables with most of the dressing, then scatter in the salad leaves and Camembert. Drizzle the remaining dressing over to serve.
Shop the ingredients
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On OfferValue
Ocado Runny Honey 340g
340g£1.25
For over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours. -
Other
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Maille Dijon Original Mustard 215g
215g£2.75
For over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.