WILD RICE AND BEAN SALAD

Prepare the rice up to a day before if needed, then just add the extras

PREP TIME: 10 MINS

(+ 1 HOUR CHILLING)

COOK TIME: 40 MINS

SERVES 2 (AS A LIGHT MEAL)

125ml (½ cup) water

60ml (1⁄4 cup) salt-reduced or

gluten-free vegetable stock 45g (1⁄4 cup) uncooked wild rice,

rinsed, drained

2 Tbsp fresh lime juice

1 Tbsp olive oil

1 tsp chopped mint

2 cups baby rocket leaves 1 peach, peeled (if desired), flesh

sliced (see Cook’s Tip, page 19) 130g (½ cup) rinsed and drained

canned cannellini beans

30g reduced-fat feta, crumbled Freshly ground black pepper,

to serve

Lime wedges, to serve (optional)

1 Bring water and stock to boil in a small saucepan over high heat. Stir in rice. Reduce heat to low and simmer, covered, for 40 minutes or until rice is tender. Drain, transfer to a medium bowl. Set aside to cool.

2 Add lime juice, olive oil and mint to rice. Toss to combine. Cover and chill in fridge for up to 24 hours.

3 Add rocket, peach, cannellini beans and feta to rice. Season with pepper. Toss to combine. Serve with lime wedges, if desired.