Wild Rice Salad Recipe
Ingredients
| Wild rice | 100 Gram | |
| Long grain white rice | 1/2 Cup (16 tbs) | |
| Quick cooking brown rice | 1/2 Cup (16 tbs) | |
| Mint | 3 Tablespoon, chopped | |
| Sunflower seeds | 1/2 Cup (16 tbs), toasted | |
| Chopped ginger | 2 Tablespoon | |
| 2 kiwi fruit, peeled and sliced | ||
| Sultanas | 1/2 Cup (16 tbs) | |
| KIWI FRUIT DRESSING | ||
| 2 kiwi fruit, peeled and chopped | ||
| 1 tablespoon polyunsaturated oil | ||
| Garlic | 1 Clove (5gm), crushed | |
| Grated ginger | 1 Teaspoon | |
| Honey | 2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
Directions
1.Cook wild rice in a large pan of boiling water for 20-25 minutes or until grains burst.
Add white and brown rice during last 12 minutes of cooking.
Drain and set aside to cool.
2.Combine rice, mint, sunflower seeds, ginger, kiwi fruit and sultanas in a bowl.
3.To make dressing, place kiwi fruit, oil, garlic, ginger, honey and lemon juice in a food processor or blender.
Process until smooth.
Pour dressing over salad, toss and refrigerate until well chilled.
Add white and brown rice during last 12 minutes of cooking.
Drain and set aside to cool.
2.Combine rice, mint, sunflower seeds, ginger, kiwi fruit and sultanas in a bowl.
3.To make dressing, place kiwi fruit, oil, garlic, ginger, honey and lemon juice in a food processor or blender.
Process until smooth.
Pour dressing over salad, toss and refrigerate until well chilled.
Chef
