Salad of Shelled and Wild Rice with Dried Cranberries
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Oven at 180 degrees Celsius
Ingredients
- Wild rice - 2.1 oz
- Rice - 4.2 oz
- Dried cranberries with sugar - 0.9 oz
- Walnuts - 1.1 oz
- Tomatoes - 2 pieces
- Vegetable Oil - 2 teaspoons
- Orange Bell Peppers - ½ piece
- Courgette - 1 piece
- Scallions - 2 pieces
- Apple - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Garlic - 1 clove
- English Dry Mustard - ½ teaspoon
- Champagne Vinegar - 1 tablespoon
- Olive Oil - 3 tablespoons
Step by Step guide
Step 1
In a small skillet, heat peanut oil and add wild rice, stirring.
Step 10
Before serving, garnish the salad with green onions and walnuts.
Step 2
Pour in boiling water (125 ml) and add salt. Cook covered for 50 minutes.
Step 3
Meanwhile, repeat the same process with the shelled rice, adding 230 ml and cooking for 40 minutes.
Step 4
Mash the garlic with salt into a paste, add mustard powder, pour in olive oil and vinegar.
Step 5
Whisk the dressing. Season generously with pepper.
Step 6
Toast the walnuts in the oven for 8–10 minutes.
Step 7
Place the tomatoes in a pot and pour boiling water over them for 1 minute to easily remove the skin. Cut the flesh in half, remove the seeds, and chop.
Step 8
When both types of rice are ready, mix them together in the serving dish, dress with 2 tablespoons of the sauce, stir, and let cool slightly.
Step 9
In the cooled rice, add cucumber, tomatoes, chopped pepper, apple, cranberries, 2/3 of the green onions, and 2/3 of the walnuts. Add the remaining dressing and mix well.
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