Instructions
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1
Cook the rice to packet instructions and preheat oven to 220°C/200°C fan/gas 7.
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2
Line a roasting tin with baking paper and add the cauliflower, carrot and cabbage. Drizzle over the olive oil, chilli flakes and cumin.
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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.
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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.
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5
Whisk together all the ingredients for the vinaigrette, season and then pour over everything in the bowl. Mix well.
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6
Transfer the rice mix to your serving dish. Top with the chopped hazelnuts and the remaining herb leaves before serving.
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
Serves 6
Total time required 45 mins
- Preparation time: 15 mins
- Cooking time: 30 mins