Wild thing

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When coleslaw loses its ap­peal

This salad is a good mix of flavours and tex­tures. Don’t over­cook the sauteed veg­eta­bles as cel­ery and red pep­per need crunch. When cook­ing wild rice, you can sub­sti­tute chicken stock for wa­ter. It al­ways gives this grain an ex­tra depth of flavour. Serves four. 1 cup wild rice, rinsed 2 cups wa­ter 1 tsp spoon salt 1 Tbsp veg­etable oil 1 medium red onion, thinly sliced 2 sticks cel­ery, sliced 1 red pep­per, de­seeded and diced 1 cup roughly diced mushroom Salt and pep­per 1 large hand­ful fresh pars­ley, finely chopped Juice of 1 large lemon 3 Tbsp fruity olive oil Place the wild rice in a pot with the wa­ter and salt. Bring to the boil. Turn back heat, cover and sim­mer for about 40 min­utes or un­til the rice is ten­der. Drain and cool. Mean­while, heat the first mea­sure of oil in a pan. Over a medium heat, saute the onion, cel­ery, red pep­per and mushroom for 4-5 min­utes. Sea­son to taste with salt and freshly ground pep­per and set aside to cool. When both rice and veg­eta­bles are cool, mix to­gether. Stir through the pars­ley, lemon juice and olive oil. Turn out into a serv­ing bowl.

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