Recipe

Crunchy rice and herb salad

Mar 31, 2011 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Crunchy rice and herb salad
  • 1 cup (200g) wild rice blend
  • 1 medium_piece (200g) red capsicum, sliced thinly
  • 1 small_piece (100g) red onion, sliced thinly
  • 1/3 cup (50g) sunflower seed kernels
  • 1/3 cup (65g) pepitas
  • 1/3 cup (50g) roasted unsalted cashews
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
  • 2 tablespoon fresh oregano, coarsely chopped
  • 1 teaspoon lemon rind, finely grated
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoon olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon cracked black pepper

Method

Crunchy rice and herb salad
  • 1
    Cook rice in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under warm water, drain.
  • 2
    Meanwhile, make black pepper dressing. Combine ingredients in screw-top jar, shake well.
  • 3
    Combine rice and dressing in large bowl with remaining ingredients.

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