adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Wild rice salad with asparagus and baby corn
Wild rice salad with asparagus and baby corn
0 Likes
Prep Time:
10 minutes
Cook Time:
48 minutes
Total Time:
58 minutes
Jill Dupleix's vibrant wild and brown rice salad is bursting with flavor.
Ingredients:
  • 120g rice
  • 100g brown rice
  • 1 bunch asparagus, trimmed
  • 1 punnet baby corn, halved
  • 2 spring onions, thinly sliced
  • 6 radishes, thinly sliced
  • 250.00 ml baby spinach
  • 40.00 ml hazelnuts, toasted, roughly chopped
  • 40.00 ml mint leaves
  • 40.00 ml pomegranate seeds
  • 36.40 gm extra virgin olive oil
  • 28.60 gm honey
  • 21.00 gm orange juice
Instructions:
  • Simmer a large saucepan of water over medium heat. Cook rices for 45 minutes or until tender. Drain, rinse under cold water, and transfer to a large bowl to cool.
  • Boil asparagus and corn for 3 minutes until tender, then drain and cool. Slice asparagus and mix with rice, corn, onion, radish, spinach, and nuts.
  • Combine all dressing ingredients in a bowl, then drizzle over the salad, toss well. Serve in 4 bowls, garnishing with fresh mint and pomegranate seeds.

Similar Recipes