Salads Recipes - Lemon Rice and Wild Rice Salad with Nuts, Seeds and Papaya Recipe

Ingredients

Serve 6

• 50 g/2 oz wild rice, rinsed

• 250 g/8 oz long-grain rice, rinsed

• 2 tablespoons lemon juice

• 1 teaspoon sugar

• 1 teaspoon salt

• 1 small papaya

• 1 bunch of spring onions, sliced

• 25 g/1 oz pecan nuts, toasted and chopped

• 25 g/1 oz sunflower seeds, toasted

• 1 tablespoon poppy seeds

Dressing:

• 6 tablespoons olive oil

• 1 tablespoon lemon juice or lime juice

• 2 tablespoons chopped parsley

• salt and pepper

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Method:

1. Cook the wild rice according to the packet instructions.

2. Meanwhile, put the long-grain rice in a pan with plenty of cold water, add the lemon juice, sugar and salt, bring to the boil and simmer gently for 10-12 minutes until cooked.

3. Drain both the wild and long-grain rice and place in a large bowl.

4. To make the dressing, whisk all the ingredients together in a small bowl or place them in a screw-top jar and shake well to combine. Season to taste with salt and pepper.

5. Pour the dressing over the rice, toss to mix thoroughly and set aside until cold.

6. Just before serving, cut the papaya in half, discard the seeds, peel, and dice the flesh. Add to the rice with the spring onions, nuts and seeds.

7. Taste and adjust the seasoning, if necessary, and serve immediately.