Autumnal wild & brown rice salad

Autumnal wild & brown rice salad

From
Grains
Photographer
Deidre Rooney

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cook 200 g mixed brown and wild rice. Drain and dress with 2¼ teaspoons balsamic vinegar, 1 teaspoon honey, 1 teaspoon dijon mustard, 60 ml walnut oil, 1 tablespoon extra-virgin olive oil and salt and pepper.
  2. Add 2 tablespoons each dried cranberries, dried chopped apples and raisins that have been soaked in boiling water for 15 minutes and drained; 25 g chopped hazelnuts, zest of 1 orange and 1 tablespoon pumpkin seeds.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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