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.