Recipe - Wild And Brown Rice Salad With Roasted Brazil Nuts

FOR THE SALAD
300 g Wild rice; soaked for 2
hours
300 g Brown rice; perhaps
"Sunbrown
; Quick"
400 g Brazil nuts
2 lg Handfuls baby spinach
1 lg Spanish onion
4 tablespoon Currants
1 Granny smith apple; cut into
; matchsticks
3 tablespoon Parsley; chopped
3 tablespoon Coriander; chopped
3 tablespoon Fresh chives; chopped

FOR THE DRESSING
2 tablespoon White wine vinegar
2 tablespoon Lemon juice
6 tablespoon Olive oil
Zest and juice of 1 orange
Salt and freshly ground
pepper

Toast the nuts in the oven at 190c. for 10 minutes, or alternatively in the
microwave on "high" until golden. Allow the nuts to cool then chop roughly,
keeping a few large pieces to garnish.

Bring a large pot of water to the boil and salt generously. Add the wild
rice and the brown rice to the boiling water and simmer until tender, about
1520 minutes. Drain the rice and transfer to a large bowl. Add the spinach
to the hot rice and allow the heat of the rice to wilt the spinach.

Add the Spanish onion, currants, apple sticks, chopped nuts and herbs and
mix well with the rice mixture.

Mix the dressing ingredients together with a whisk until emulsified and
pour over the rice, mixing well while the rice is still warm. Garnish with
the large nuts and serve either warm or at room temperature.

Converted by MC_Buster.

Per serving: 5741 Calories (kcal); 358g Total Fat; (53% calories from fat);
129g Protein; 566g Carbohydrate; 0mg Cholesterol; 59mg Sodium Food
Exchanges: 33 One half Grain(Starch); 6 One half Lean Meat; 2 One half Vegetable; 3 Fruit;
67 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.