Spring Rice Salad

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Spring rice salad

 

 

1 1/2 cups wild rice mix

1 cup fresh -OR- frozen peas

2 sticks celery, diced

3/4 cup roasted macadamia nuts, roughly chopped

4 green onions, sliced

1/3 cup coarsely chopped parsley

 

8 teaspoons olive oil

1 zucchini, sliced lengthways

1 small fennel bulb, thickly sliced

8 baby leeks

 

Dressing:

 

1/4 cup lemon juice

4 teaspoons wholegrain mustard

2 teaspoons honey (-OR- vegan alternative such as agave nectar)

1/4 cup chopped dill

1/3 cup olive oil

salt and pepper

 

 

1. Cook rice according to packet instructions. Add peas to the boiling

water during the last minute of cooking. Drain and rinse well;

refrigerate until cooled completely.

 

2. Combine cold rice with celery, macadamias, green onions and parsley

and mix well.

 

3. Whisk together dressing and season with salt and pepper. Stir

through 3/4 of the dressing through the rice and set aside.

 

4. Heat a char-grill plate over medium high heat. Brush vegetables

with oil and cook 1 to 2 minutes each side or until softened and

caramelised. Cut into bite size pieces and toss through remaining

dressing and add to rice salad.

 

 

Serves 4 - 6.