WILD RICE AND BEAN SALAD
Prepare the rice up to a day before if needed, then just add the extras
PREP TIME: 10 MINS
(+ 1 HOUR CHILLING)
COOK TIME: 40 MINS
SERVES 2 (AS A LIGHT MEAL)
125ml (½ cup) water
60ml (1⁄4 cup) salt-reduced or
gluten-free vegetable stock 45g (1⁄4 cup) uncooked wild rice,
2 Tbsp fresh lime juice
1 Tbsp olive oil
1 tsp chopped mint
2 cups baby rocket leaves 1 peach, peeled (if desired), flesh
sliced (see Cook’s Tip, page 19) 130g (½ cup) rinsed and drained
canned cannellini beans
30g reduced-fat feta, crumbled Freshly ground black pepper,
Lime wedges, to serve (optional)
1 Bring water and stock to boil in a small saucepan over high heat. Stir in rice. Reduce heat to low and simmer, covered, for 40 minutes or until rice is tender. Drain, transfer to a medium bowl. Set aside to cool.
2 Add lime juice, olive oil and mint to rice. Toss to combine. Cover and chill in fridge for up to 24 hours.
3 Add rocket, peach, cannellini beans and feta to rice. Season with pepper. Toss to combine. Serve with lime wedges, if desired.