Lemon & Wild Rice Salad with Papaya
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves 6
50 g (2 oz) wild rice, rinsed
250 g (8 oz) long-grain rice, rinsed
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
1 small papaya
1 bunch spring onions, sliced
25 g (1 oz) pecan nuts, toasted and
chopped
25 g (1 oz) Brazil nuts, toasted and
chopped
25 g (1 oz) sunflower seeds, toasted
1 tablespoon poppy seeds
Dressing:
6 tablespoons extra virgin olive oil
1 tablespoon lemon juice or lime juice
2 tablespoons chopped parsley salt and
pepper
Cook the wild rice in plenty of lightly
salted, boiling water for 35 minutes until tender.
Meanwhile, put the long-grain rice in a
pan with plenty of cold water, add the lemon juice, sugar and salt,
bring to the boil and simmer gently for 10-12 minutes until cooked.
Drain both the wild and long- grain rice
and place in a large bowl. Blend all the dressing ingredients together,
season and toss with the rice. Set aside until cold.
Just before serving, cut the papaya in
half, discard the seeds and peel and dice the flesh. Add to the rice
with the spring onions, nuts and seeds. Taste and adjust the seasoning,
if necessary, and serve at once.
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