Moroccan wild rice salad
( SERVES 2 )
19/1/2010
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Ingredients
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| 3 tbsp | Avocado oil |
| ½ | Red onion, finely diced |
| 3 | Garlic cloves, finely sliced |
| ½ tbsp | Ground cinnamon |
| 1 tsp | Smoked paprika |
| 3 tbsp | Honey |
| 1 cup | Long grain rice, cooked |
| ¼ cup | Wild rice, cooked |
| 6 | Asparagus spears, blanched |
| 8 | Dried apricots, sliced |
| ¼ cup | Sultanas, soaked in English breakfast tea until plump |
| ½ cup | Peas, blanched |
| 1 handful | Baby rocket |
| 30 g | Sunflower seeds, toasted |
| 1 handful | Flat leaf parsley, chopped |
| 1 handful | Fresh coriander, chopped |
| ½ cup | Vinaigrette |
Directions
- In a saute pan, heat the avocado oil, add the onion and garlic, cook until golden.
- Add the spices and honey, cook for a further 2 minutes. Add both lots of rice and stir through, then put in a mixing bowl.
- Fold through the rest of the ingredients and adjust flavour with sea salt.
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