Preheat oven to 180°c/ 160°c fan/ gas 4
Rinse the rise 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.
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
While the rice and vegetables are cooking, mix all the dressing ingredients together in a small bowl
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.
- 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
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from OcadoLife magazine
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