Rice salad with spring onion and wa­ter­cress

Landscape (UK) - - In The Garden -

10 spring onions, trimmed 240g wild rice 1 gar­lic clove, peeled and sliced ice-cold wa­ter zest and juice of 1 le­mon 2 tbsp olive oil 30g flat-leaf pars­ley, roughly chopped 60g flaked al­monds 100g wa­ter­cress 1 tbsp ground cumin 1 tbsp ground cin­na­mon 120g may­on­naise sea salt and black pep­per Wash the rice us­ing a sieve, then trans­fer to a large sau­cepan with twice as much wa­ter as rice, and add the gar­lic. Bring to the boil, then sim­mer, cov­ered, for 20 mins un­til soft and fluffy. Drain, then set aside to cool. When cool, chill the rice for 30 mins. In the mean­time, slice the spring onions length­ways, very thinly, and place them in a large bowl of ice-cold wa­ter. Leave to chill for 30 mins. In a small jug, com­bine the le­mon zest and juice, and the olive oil. Sea­son with salt and pep­per, then add the chopped pars­ley to the jug. Pour onto the cold rice, then add the al­monds. Drain the spring onions and com­bine the rice with the wa­ter­cress and the onions, then ar­range on a serv­ing plate. In a small serv­ing bowl, mix the cumin and cin­na­mon with the may­on­naise, then serve with the rice salad.

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