Camargue red and wild rice salad with dried cherries and broad beans

Camargue red and wild rice salad with dried cherries and broad beans

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
200g camargue red rice
200g wild rice
1 onion
60g shelled pistachio nuts
100g broad beans, (freshly podded or frozen)
4 spring onions
1 garlic clove
1 orange
1 lemon
125ml olive oil
100g dried sour cherries
good handful baby watercress or rocket
salt
freshly ground black pepper

Method

  1. Fill 2 medium saucepans with water, add salt and bring to the boil over a medium heat. Simmer the red rice in one pan for about 20 minutes and the wild rice in the second pan for slightly longer, about 25 minutes. Both should be tender but still have some bite. Drain both rices and spread out on trays to cool quickly.
  2. Halve, peel and finely slice the onion. Toast the pistachio nuts in a dry frying pan over a medium heat until pale golden, then tip out to cool and coarsely chop. Pod the broad beans, blanch them for 20 seconds, then drain and skin. Finely slice the spring onions, including the green part.
  3. Peel and crush the garlic, finely grate the zest and squeeze the juice of half the orange. Juice half the lemon, keeping the citrus juices separate.
  4. Heat 50 ml of the olive oiI in a frying pan, add the onion and sauté for 10–12 minutes until an even golden brown, then add the garlic and cook for 1 minute. Transfer to a large bowl and leave to cool completely.
  5. Add both rices, the broad beans, pistachios, spring onions and dried cherries.
  6. In a small bowl, combine the remaining olive oil, orange zest and juice and 1 tablespoon lemon juice. Pour over the salad and toss well to distribute the dressing, then taste and adjust the seasoning as necessary. Stir through the watercress or rocket.

Variations

  • Petit pois, cooked briefly until just tender, can be used in place of the broad beans. Dried cranberries or large raisins can be substituted for the dried cherries and toasted pecans or walnuts used in place of the pistachios.
Tags:
Leiths School of food and wine
cookery course
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