Wild rice salad

Name: Wild rice salad
Total time: 25 min
Yield: 6
Ingredients: 400 g mixed rice, such as Camargue, wild, long-grain; 150 g mixed nuts; ½ a bunch of fresh basil (15g); ½ a bunch of fresh mint (15g); 75 g dried apricots; extra virgin olive oil

Fresh herbs, dried apricot & mixed nuts

Serves 6

Cooks In25 minutes

DifficultySuper easy

Jamie Magazine Alfresco American Sides Healthy vegetarian recipes Mains

Nutrition per serving

Calories 411 21%
Fat 14.2g 20%
Saturates 2.2g 11%
Sugars 6.9g 8%
Salt 0.4g 7%
Protein 15g 30%
Carbs 59.4g 23%
Fibre 3.8g -

Of an adult's reference intake

Jamie Magazine

By Laura Fyfe

Tap For Method

Ingredients

400 g mixed rice, such as Camargue, wild, long-grain
150 g mixed nuts
½ a bunch of fresh basil , (15g)
½ a bunch of fresh mint , (15g)
75 g dried apricots
extra virgin olive oil

Tap For Method

Jamie Magazine

By Laura Fyfe

Tap For Ingredients

Method

Cook the rice according to the packet instructions until tender. Drain, then allow to cool.
Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.
Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.

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