Wild and brown rice salad with roasted brazil nuts

Yield: 1 servings

Measure Ingredient
300 grams Wild rice; soaked for 2 hours
300 grams Brown rice; perhaps \"Sunbrown
\N \N ; Quick\"
400 grams Brazil nuts
2 larges Handfuls baby spinach
1 large Spanish onion
4 tablespoons Currants
1 \N Granny smith apple; cut into
\N \N ; matchsticks
3 tablespoons Parsley; chopped
3 tablespoons Coriander; chopped
3 tablespoons Fresh chives; chopped
2 tablespoons White wine vinegar
2 tablespoons Lemon juice
6 tablespoons Olive oil
\N \N Zest and juice of 1 orange
\N \N Salt and freshly ground pepper



Toast the nuts in the oven at 190c. for 10 minutes, or alternatively in the microwave on "high" until golden. Allow the nuts to cool then chop roughly, keeping a few large pieces to garnish.

Bring a large pot of water to the boil and salt generously. Add the wild rice and the brown rice to the boiling water and simmer until tender, about 15-20 minutes. Drain the rice and transfer to a large bowl. Add the spinach to the hot rice and allow the heat of the rice to wilt the spinach.

Add the Spanish onion, currants, apple sticks, chopped nuts and herbs and mix well with the rice mixture. Mix the dressing ingredients together with a whisk until emulsified and pour over the rice, mixing well while the rice is still warm. Garnish with the large nuts and serve either warm or at room temperature.

Converted by MC_Buster.

Per serving: 5741 Calories (kcal); 358g Total Fat; (53% calories from fat); 129g Protein; 566g Carbohydrate; 0mg Cholesterol; 59mg Sodium Food Exchanges: 33½ Grain(Starch); 6 ½ Lean Meat; 2 ½ Vegetable; 3 Fruit; 67 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Similar recipes