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Asparagus, lemon and pecan wild rice salad
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Vibrant Christmas wild rice salad with pecans, mint, and pomegranate - a festive and refreshing side.
Ingredients:
  • 200.00 gm white long-grain rice
  • 100.00 gm wild rice
  • 150g snow peas, trimmed
  • 20.00 ml lemon zest
  • 62.50 ml fresh coriander leaves, chopped, plus extra leaves to serve
  • 62.50 ml fresh mint leaves, chopped, plus extra leaves to serve
  • 2 green onions, thinly sliced
  • 42.00 gm lemon juice
  • 40.00 ml preserved lemon, finely chopped
  • 82.50 ml pecans, toasted, roughly chopped
  • 150g tub pomegranate seeds
Instructions:
  • Prepare the white rice and wild rice separately according to the package instructions. Once cooked, rinse both rices under cold water and drain thoroughly.
  • - Bring a saucepan of water to a boil over high heat. - Add the asparagus and cook for 30 seconds or until bright green and tender. - Drain the asparagus, then refresh under cold water, and drain again. - Halve the asparagus lengthways before serving.
  • In a large bowl, combine rices, snow peas, half of the lemon zest, coriander, mint, onion, lemon juice, oil, and preserved lemon. Season with salt and pepper, toss gently, and transfer to a serving plate. Top with asparagus, pecans, pomegranate seeds, remaining lemon zest, and extra coriander and mint leaves. Serve and enjoy!

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