Wild red rice salad with baby spinach and green beans

Friday - - GOOD FOOD - Prep time 15 mins Cook­ing time 45 mins Serves 4

120g wild red rice 200g green beans, trimmed, blanched and sliced 2 spring onions, thinly sliced 6 radishes, thinly sliced 100g baby spinach leaves 2 tbsp chopped mint leaves 2 tbsp pome­gran­ate ru­bies 50g whole al­monds for Vinai­grette, whisk to­gether: 2 tbsp ex­tra vir­gin olive oil 1 tsp vine­gar 1 tbsp honey 1 tbsp or­ange juice 1 tsp Di­jon mus­tard

1 Bring a large pan of wa­ter to a sim­mer over medium heat. add rice and a pinch of salt and cook for 45 min­utes or un­til ten­der. Drain and rinse un­der cold wa­ter. trans­fer to a large bowl to cool. 2toss rice with veg­eta­bles and al­monds. toss in the vinai­grette. 3Di­vide among four bowls and top with mint and pome­gran­ate ru­bies.

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