| 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 |
lg |
Handfuls baby spinach |
| 1 |
lg |
Spanish onion |
| 4 |
tb |
Currants |
| 1 |
|
Granny smith apple; cut into |
|
|
; matchsticks |
| 3 |
tb |
Parsley; chopped |
| 3 |
tb |
Coriander; chopped |
| 3 |
tb |
Fresh chives; chopped |
| 2 |
tb |
White wine vinegar |
| 2 |
tb |
Lemon juice |
| 6 |
tb |
Olive oil |
|
|
Zest and juice of 1 orange |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
FOR THE SALAD
FOR THE DRESSING
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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