Wild rice salad with orange, pistachios and wild rocket recipe

Wild rice salad with orange, pistachios and wild rocket recipe

Brown rice is a complex carbohydrate and a slow-release energy source, and the rice, broad beans and nuts together add flavour and texture to the salad.

Cook’s tip:

Toasting the pistachios really brings out the fl avour. Spread out on a baking sheet and cook at 170°C/Gas mark 3 for 10 minutes until golden.

Find more recipes at Waitrose.com

Ingredients

  • 450 g brown basmati and wild rice
  • 300 g shelled broad beans, or frozen broad beans
  • 1 large orange, grated zest and juice
  • 1 bunch of salad onions, finely chopped
  • 50 g pistachios, chopped
  • 110 g wild rocket
  • 15.9 oz brown basmati and wild rice
  • 10.6 oz shelled broad beans, or frozen broad beans
  • 1 large orange, grated zest and juice
  • 1 bunch of salad onions, finely chopped
  • 1.8 oz pistachios, chopped
  • 3.9 oz wild rocket
  • 15.9 oz brown basmati and wild rice
  • 10.6 oz shelled broad beans, or frozen broad beans
  • 1 large orange, grated zest and juice
  • 1 bunch of salad onions, finely chopped
  • 1.8 oz pistachios, chopped
  • 3.9 oz wild rocket

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 6

Step-by-step

  1. Cook the rice in a large pan of water for 25 minutes. Add the beans and cook for a further 2-3 minutes until the beans and rice are tender and cooked.
  2. Drain well and tip into a large serving bowl. Add the orange zest and juice and salad onions and leave to cool.
  3. To serve, fold the pistachios and rocket leaves through the rice salad, and season to taste.

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