Wild And Brown Rice Salad With Roasted Brazil Nuts

CATEGORY	CUISINE	TAG	YIELD
Grains	Spanish	Tamara5	1	Servings

INGREDIENTS

300	g	Wild rice, soaked for 2
		hours
300	g	Brown rice, perhaps
		"Sunbrown
		Quick"
400	g	Brazil nuts
2		Handfuls baby spinach
1		Spanish onion
4	T	Currants
1		Granny smith apple, cut into
		matchsticks
3	T	Parsley, chopped
3	T	Coriander, chopped
3	T	Fresh chives, chopped
2	T	White wine vinegar
2	T	Lemon juice
6	T	Olive oil
		Zest and juice of 1 orange
		Salt and freshly ground
		pepper

INSTRUCTIONS

Toast the nuts in the oven at 190c. for 10 minutes, or alternatively
in the microwave on "high" until golden. Allow the nuts to cool then
chop roughly, keeping a few large pieces to garnish.  Bring a large pot
of water to the boil and salt generously. Add the  wild rice and the
brown rice to the boiling water and simmer until  tender, about 15-20
minutes. Drain the rice and transfer to a large  bowl. Add the spinach
to the hot rice and allow the heat of the rice  to wilt the spinach.
Add the Spanish onion, currants, apple sticks, chopped nuts and herbs
and mix well with the rice mixture.  Mix the dressing ingredients
together with a whisk until emulsified  and pour over the rice, mixing
well while the rice is still warm.  Garnish with the large nuts and
serve either warm or at room  temperature.  Converted by MC_Buster.
Per serving: 5741 Calories (kcal); 358g Total Fat; (53% calories from
fat); 129g Protein; 566g Carbohydrate; 0mg Cholesterol; 59mg Sodium
Food Exchanges: 33 1/2 Grain(Starch); 6 1/2 Lean Meat; 2 1/2
Vegetable; 3 Fruit; 67 1/2 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“God is humble”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3506 Calories From Fat: 2967 Total Fat: 349.7g Cholesterol: 0mg Sodium: 319.9mg Potassium: 3309.8mg Carbohydrates: 89.5g Fiber: 39.6g Sugar: 34.6g Protein: 61.4g