Wild rice salad with orange, pistachios and wild rocket recipe
Brown rice is a complex carbohydrate and a slow-release energy source, and the rice, broad beans and nuts together add flavour and texture to the salad.
Cook’s tip:
Toasting the pistachios really brings out the fl avour. Spread out on a baking sheet and cook at 170°C/Gas mark 3 for 10 minutes until golden.
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Ingredients
- 450 g brown basmati and wild rice
- 300 g shelled broad beans, or frozen broad beans
- 1 large orange, grated zest and juice
- 1 bunch of salad onions, finely chopped
- 50 g pistachios, chopped
- 110 g wild rocket
- 15.9 oz brown basmati and wild rice
- 10.6 oz shelled broad beans, or frozen broad beans
- 1 large orange, grated zest and juice
- 1 bunch of salad onions, finely chopped
- 1.8 oz pistachios, chopped
- 3.9 oz wild rocket
- 15.9 oz brown basmati and wild rice
- 10.6 oz shelled broad beans, or frozen broad beans
- 1 large orange, grated zest and juice
- 1 bunch of salad onions, finely chopped
- 1.8 oz pistachios, chopped
- 3.9 oz wild rocket
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Cook the rice in a large pan of water for 25 minutes. Add the beans and cook for a further 2-3 minutes until the beans and rice are tender and cooked.
- Drain well and tip into a large serving bowl. Add the orange zest and juice and salad onions and leave to cool.
- To serve, fold the pistachios and rocket leaves through the rice salad, and season to taste.
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