Wild rice salad with sul­tanas

Friday - - Good Food -

Prep time 5 mins Cook­ing time 30 mins Serves 4

FOR THE SALAD 300g cooked bas­mati rice, at room tem­per­a­ture 200g cooked red wild rice, at room tem­per­a­ture 50g wal­nut halves 3 onions, finely chopped 1 yel­low pep­per, sliced 1 green pep­per, sliced 80g sul­tanas 1 small piece gin­ger, grated 15g mint leaves, thinly sliced

FOR THE DRESS­ING 50ml ap­ple juice 50ml olive oil 1 tbsp mild mus­tard

1 To make the salad, in a large bowl, gen­tly mix to­gether all the in­gre­di­ents. Cover and re­frig­er­ate un­til ready to serve.

2 To make the dress­ing, whisk to­gether all the in­gre­di­ents.

3 When ready to serve, dress the salad, sea­son with salt and freshly ground pep­per and toss well to com­bine the flavours.


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