Recipes

Wild Rice Salad

I don’t normally like rice that much, it’s always been one of those things I just can’t cook right and it goes gloopy… but this I love it’s really crunchy, fresh & zesty with lime. Also, although the rice took 45 mins to cook, the actual work is SO minimal.

Ingredients:

125g Wild Rice

1/2 pointed red pepper

1 red onion (homegrown if available)

1/2 apple (from the neighbour’s garden if in season!)

1/2 tin of unsweetened sweetcorn

1/2 tin of black eyed beans

2 limes

1/2 garlic clove

50g pumpkin seeds

1 chilli

A handful of mint

A teaspoon of White Wine Vinegar

Salt & pepper

Method:

  1. Simmer the rice for 30-40 minutes.
  2. Finely chop the red onion and dice the red pepper and the apple.
  3. Drain the sweetcorn and black-eyed beans and mix them in with red onion, apple and pepper.
  4. Squeeze the limes over the veg mix.
  5. Chop & add the chilli
  6. Crush the garlic and add to the mixture
  7. Finely chop and mix through the mint.
  8. Mix in the pumpkin seeds.
  9. Add the white wine vinegar.
  10. When the rice is cooked and drained, allow it to cool and add it to the veg.
  11. Season to taste with salt & paper.
  12. Maybe enjoy with a spicy homemade guacamole… because delicious & still vegan.