Wild Rice and Asparagus Salad

Serves 4 - Preparation: 20 minutes - Cooking Time: 30 minutes

Ingredients: -

225g/8oz - easy cook long grain wild rice

15ml/1 tbsp - olive oil

5ml/1 tsp - cayenne pepper

5ml/1 tsp - ground cumin

100g/4oz - asparagus tips

225g/8oz - baby sweet corn

¼ - melon, cut into cubes

50g/1¾oz - dried fruit

50g/1¾oz - whole blanched almonds

for the Dressing: -

1 - garlic clove, finely chopped (optional)

30ml/2 tbsp - chopped, fresh parsley

30ml/2 tbsp - chopped, fresh coriander

30ml/2 tbsp - fresh lemon juice

60ml/4 tbsp - olive oil

Pepper

Method: -

Place the rice in a large pan with 600ml/1 pint water, bring to the boil, then reduce the heat. Cover and simmer for 15-20 minutes until all the water has been absorbed and the rice is tender

Heat the oil in a small frying pan, add half the spices and almonds.Cook for 5-7 minutes until cooked, tossing regularly

Bring a medium pan of water to the boil and blanch the sweet corn and asparagus for 3-4 minutes until tender

Drain and refresh under cold water.

Place the rice in a large serving bowl and mix in the lemon and dried fruit.

Mix together all the ingredients for the dressing, pour half over the rice, mix and season

Arrange the rice with the asparagus and sweet corn on serving plates.

Drizzle with the remaining dressing and sprinkle with the remaining spices and almonds.

Back to Main