Wild rice salad

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

Fresh herbs, dried apricot & mixed nuts

Dairy-free Vegetarian

25 mins

Super easy

serves 6

nutrition per serving

411

Calories

21%

14.2g

Fat

20%

2.2g

Saturates

11%

6.9g

Sugars

0.4g

Salt

15g

Protein

30%

59.4g

Carbs

23%

3.8g

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Laura Fyfe

Ingredients

400g mixed rice, such as Camargue, wild, long-grain

150g mixed nuts

½ a bunch of fresh basil (15g)

½ a bunch of fresh mint (15g)

75g dried apricots

extra virgin olive oil

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.

Tags

Rice American Dairy-free Vegetarian Vegetable Salad Alfresco Entertaining Mains Healthy

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