All Simple Vegetable Recipes


Lemon & Wild Rice Salad with Papaya

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

  1. Cook the wild rice in plenty of lightly salted, boiling water for 35 minutes until tender.

  2. 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.

  3. 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.

  4. 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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