Wild rice and brown rice nut salad with citrus sauce
A treat without the meat
Ingredients
Salad
250g wild rice
250g brown rice
500g chopped pecans (or your choice of nut)
1 tbsp oil or nut butter
2 small onions, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
½ bunch lemon thyme
2 sprigs basil, finely chopped
12 green shallots, chopped
2 teaspoons fresh ginger, grated
3 oranges, peeled and cut into segments
Sauce
500ml orange juice
80ml lemon juice
80ml lime juice
125ml cold water
2 tsp arrowroot (blended with water)
Salt and pepper
Method
Cook wild rice in a large pan of rapidly boiling water for 45-60 minutes or until rice looks ready to explode. Cook brown rice separately in a large pan of rapidly boiling water. When rice is tender, drain and rinse through with cold water.
Toast pecans on oven tray in a moderate oven for about five minutes.
Heat butter/oil in a pan, add onion, celery and garlic, saute until onion is soft.
Place in large bowl, mix in both rices, herbs, shallots, ginger, orange segments and toasted pecans.
To make the sauce, combine ingredients in a saucepan and boil to reduce until it is the required consistency. Extra juice can be added if it becomes too thick.
From Harvest Vegetarian by Adam de Ath, New Holland, $29.95.
Pic supplied by Stuart Fyfe
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
