Wild rice, kale & pistachio salad recipe
This is a simple salad that combines some wonderful flavours. There's the occasional sweetness from the raisins and the hunk of saltiness from the sun-dried tomatoes. It’s also very tasty served warm. You can transform it into something more substantial by adding pan-fried tempeh, cut into chunks.
Ingredients
- 5 leaves of curly kale, cut from the stem and very finely sliced
- 3 tbsp raisins, soaked for 2 hours and roughly chopped
- 0.5 handfuls roasted pistachios, roughly chopped
- 6 radishes, trimmed and finely diced
- 6 sun-dried tomatoes, including any oil, finely chopped
- 4 spring onions, finely sliced
- 0.5 handfuls fresh dill, chopped
- 0.5 handfuls chives, finely sliced
- 1 handful sprouted mung beans or green lentils
- 1 carrot, grated (if you have any carrot tops, finely chop them and add)
- 250 g wild rice
- 5 leaves of curly kale, cut from the stem and very finely sliced
- 3 tbsp raisins, soaked for 2 hours and roughly chopped
- 0.5 handfuls roasted pistachios, roughly chopped
- 6 radishes, trimmed and finely diced
- 6 sun-dried tomatoes, including any oil, finely chopped
- 4 spring onions, finely sliced
- 0.5 handfuls fresh dill, chopped
- 0.5 handfuls chives, finely sliced
- 1 handful sprouted mung beans or green lentils
- 1 carrot, grated (if you have any carrot tops, finely chop them and add)
- 8.8 oz wild rice
- 5 leaves of curly kale, cut from the stem and very finely sliced
- 3 tbsp raisins, soaked for 2 hours and roughly chopped
- 0.5 handfuls roasted pistachios, roughly chopped
- 6 radishes, trimmed and finely diced
- 6 sun-dried tomatoes, including any oil, finely chopped
- 4 spring onions, finely sliced
- 0.5 handfuls fresh dill, chopped
- 0.5 handfuls chives, finely sliced
- 1 handful sprouted mung beans or green lentils
- 1 carrot, grated (if you have any carrot tops, finely chop them and add)
- 8.8 oz wild rice
- 1.5 limes (juice)
- 0.5 zest of lime
- 0.5 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 cloves of garlic, peeled and crushed
- 1.5 limes (juice)
- 0.5 zest of lime
- 0.5 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 cloves of garlic, peeled and crushed
- 1.5 limes (juice)
- 0.5 zest of lime
- 0.5 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 cloves of garlic, peeled and crushed
- 1 handful roasted pistachios
- 3 tbsp chopped fresh dill
- 1 handful roasted pistachios
- 3 tbsp chopped fresh dill
- 1 handful roasted pistachios
- 3 tbsp chopped fresh dill
Details
- Cuisine: Filipino
- Recipe Type: Rice
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Rinse the wild rice in cold water a number of times until the water runs clean. Place in a pan, pour in water to cover by 3cm (1 inch), then bring to the boil.
- Put a lid on the pan, reduce the heat to its lowest possible and cook for 45–50 minutes, until the rice is soft and all the water has evaporated. Take off the heat.
- Fluff the rice gently with a fork and allow to cool fully. Spreading the rice out on a plate will help here.
- To make the dressing, whisk the ingredients together in a small bowl.
- Combine the rest of the salad ingredients in a large bowl and toss well to mix evenly (using your hands here will help).
- Add the dressing, spoon in the rice and combine well.
- Serve in shallow bowls, garnished with the extra nuts and herbs.
This recipe is from Peace & Parsnips: Vegan Cooking for Everyone by Lee Watson, published by Michael Joseph, £20. Photography by Alistair Richardson.
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