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.
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Nutrition (calculated from recipe ingredients)
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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