Wild Rice Salad with Cucumber and Orange

198

Ingredients:

• Wild Rice – 200 gms
• Water – 850 ml
• Red Pepper – 1, skinned, deseeded and thinly sliced
• Yellow Pepper – 1, skinned, deseeded and thinly sliced
• Orange Pepper – 1, skinned, deseeded and thinly sliced
• Cucumber – 1/2, halved lengthways and sliced
• Orange – 1, peeled and pith removed and cubed
• Tomatoes – 3, ripe, cut into chunks
• Red Onion – 1, chopped very finely
• Flat-leaf Parsley – handful, chopped

For the Dressing:

• Garlic – 1 clove, crushed
• Balsamic Vinegar – 1 tblsp
• Sea Salt
• Black Pepper
• Extra-Virgin Olive Oil – 2 tblsp
• Salt and Pepper

Method:

1. Put the wild rice and water in a large pan and bring it to boil.
2. Stir, cover and simmer for about 45 minutes or until the rice is firm to the bite.
3. Uncover the rice for the last few minutes of cooking to allow any excess water to evaporate.
4. To make the dressing, put the crushed garlic, vinegar, olive oil and the seasonings into a screw-top jar and shake vigorously.
5. Drain the rice and turn into a large bowl.
6. Pour over the dressing and mix.
7. Then add the chopped peppers, cucumber, orange, tomatoes, red onion and parsley.
8. Serve.