Wild Rice Salad with Roasted Hazelnuts
Recipe from Summer 2014/15 issue of True Natural Health
Provided by Katinka Day, the Thoughtful Eater
Preparation time 7 minutes; cooking time 25 minutes
This cranberry dressing is really amazing. Wild rice has much more texture and flavour than normal rice, plus it cooks quickly unlike the slow cooking time of brown rice. The roasted hazelnuts are a must – roasted they are so full of aroma and flavour.
1 large shallot, diced
2 cm ginger, finely chopped
1 clove garlic , finely chopped
200 gm wild rice, or any other novel rice, such as purple, black, etc.
½ cup hazelnuts, roasted
½ cup parsley, roughly chopped
½ cup mint, roughly chopped
Handful rocket leaves
1 tsp preserved lemon, finely chopped
Half lemon for dressing
Salt and pepper for seasoning
⅓ cup cranberries
2 tbsp olive oil
2 tbsp white wine vinegar
Salt and pepper to season
Rinse and clean the rice well in water. In a saucepan, fry the shallots, ginger and garlic for a few minutes until the shallots become translucent. Add the rice plus double the amount of water as there is rice. Continue cooking and stir for around 20 minutes until rice is fully cooked. Season with salt.
While rice is cooking, make the dressing. Place the cranberries in a cup with very hot water and let them stand and absorb the water for 10 minutes. Drain the cranberries, reserving ½ cup of the water for the dressing. Mix cranberries and the reserved cranberry water with the other dressing ingredients.
Once rice has cooked, place in sieve and run hot water through it to remove any glutinous bits. In a serving bowl, mix all remaining ingredients together. Serve with the dressing.