Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Warm wild rice salad with camembert and…
Warm Wild Rice Salad...

Warm wild rice salad with camembert and roasted vegetables

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Delicious on its own or with slices of chicken breast
Share recipe

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

You might like