Wild rice salad
Tuesday - December 11, 2018 11:12 am ,
Category : RECIPES
Ingredient:
250 g (8 oz) mixed long grain and wild rice
Salt and black pepper
175 g (6 oz) French beans, cut in half crosswise
2 tbsp chopped parsley
60 g (2 oz) button mushrooms, thinly sliced
60 g (2 oz) walnut pieces
Dressing:
4 tbsp sunflower oil
2 tbsp walnut oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
Method:
Cook the rice in boiling salted water for 15 minutes, or according to packet instructions, until just tender. Drain, rinse in boiling water, and drain again. Transfer to a large bowl.
Cook the beans in boiling salted water for 4-5 minutes until just tender. Drain, rinse in cold water, and drain again.
Make the dressing: combine the oils, white wine vinegar, mustard, and salt and pepper to taste. Pour over the rice while still warm, stir, and leave to cool.
Add the beans, parsley mushrooms, and walnuts to the rice. Stir before serving.
250 g (8 oz) mixed long grain and wild rice
Salt and black pepper
175 g (6 oz) French beans, cut in half crosswise
2 tbsp chopped parsley
60 g (2 oz) button mushrooms, thinly sliced
60 g (2 oz) walnut pieces
Dressing:
4 tbsp sunflower oil
2 tbsp walnut oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
Method:
Cook the rice in boiling salted water for 15 minutes, or according to packet instructions, until just tender. Drain, rinse in boiling water, and drain again. Transfer to a large bowl.
Cook the beans in boiling salted water for 4-5 minutes until just tender. Drain, rinse in cold water, and drain again.
Make the dressing: combine the oils, white wine vinegar, mustard, and salt and pepper to taste. Pour over the rice while still warm, stir, and leave to cool.
Add the beans, parsley mushrooms, and walnuts to the rice. Stir before serving.
