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Salads Recipes -
Lemon Rice and Wild Rice Salad
with Nuts, Seeds and Papaya Recipe
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Salads Recipes
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Lemon Rice and
Wild Rice Salad with Nuts, Seeds and Papaya Recipe
Ingredients
Serve
6
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50 g/2 oz
wild
rice, rinsed
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250 g/8 oz
long-grain rice, rinsed
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2 tablespoons lemon
juice
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1 teaspoon sugar
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1 teaspoon salt
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1 small papaya
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1 bunch of spring
onions, sliced
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25 g/1 oz pecan
nuts, toasted and chopped
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25 g/1 oz sunflower seeds,
toasted
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1 tablespoon poppy
seeds
Dressing:
Method:
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Cook
the wild rice according to the packet
instructions.
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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.
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Drain both the wild and long-grain rice and place in
a large bowl.
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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.
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Pour the dressing over the rice, toss to mix thoroughly
and set aside until cold.
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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.
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Taste and adjust the seasoning, if necessary, and
serve immediately.
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