‘Wild’ rice salad
I make this with wild, or semi-wild, red camargue rice, partly for the pleasing nutty texture and flavour, but also for the added health benefits. Wild rice is not actually rice but a semi-aquatic grass that is grown mainly in North America and China.
It takes longer to cook because the grains (or seeds) are left intact, unlike other types of rice which are polished to remove the outer layers. Alternatively, you could also use brown or white, short grain rice.
This recipe originally appeared in the May 2022 edition of House and Garden magazine. Photograph courtesy of Nassima Rothacker.
- 250g wild rice or red camargue rice
- ½tbsp cider vinegar
- ½tbsp Dijon mustard
- 1tbsp soy sauce
- ½tsp honey
- ½ clove garlic, crushed
- 6tbsp extra-virgin olive oil
- ½ shallot, finely sliced
- 2 carrots, peeled and grated
- 1 head fennel, halved and finely sliced
- 80g blanched almonds
- 20g oregano
- 20g parsley
- 20g basil
- Few sprigs of mint
- Handful of rocket leaves, to serve
- Put the rice in a large saucepan with 1.5 litres water. Bring to a boil and cook covered for 35 minutes. Once cooked, strain the rice and put it in a large bowl.
- Put all the ingredients for the dressing together in a separate bowl and whisk well to combine.
- Add all the salad ingredients to the cooked rice. Then pour in the dressing, mixing well.
- Stir the rocket leaves through the salad just before serving.
- Arrange everything in a shallow bowl and allow people to help themselves. (It also works served as a side dish.)