Wild rice salad
1 cup wild rice blend (a mixture of long grain and wild rice from supermarkets) 2 stalks celery, finely chopped 1 cup cooked sweet corn kernels 1 roasted red pepper, diced 1/2 cup fresh coriander or parsley,
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|1 cup||Wild rice|
|1 cup||Whole kernel sweetcorn|
|½ cup||Fresh parsley|
|2 tbsp||Fresh chives|
|1 to taste||Salt & freshly ground pepper|
- Cook rice in plenty of boiling water for 12 to 15 minutes or until rice is tender to the bite. (Use a wild rice blend which is a mixture of long grain and wild rice).Drain well and rinse under cold water to cool.
- Drain rice well and place in a salad bowl with the remaining salad ingredients.
- In a small bowl, whisk the dressing ingredients together to combine. Pour over salad, season with salt and pepper and toss well. (Only use the juice of the limes)