Wild red rice salad with baby spinach and green beans
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.