Asparagus, Lemon and Pecan Wild Rice Salad

Name: Asparagus, Lemon and Pecan Wild Rice Salad
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 1 cup white long-grain rice; 1/2 cup wild rice; 2 bunches asparagus, trimmed; 150g snow peas, trimmed; 1 tbsp. lemon zest; 1/4 cup fresh coriander leaves, chopped, plus extra leaves to serve; 1/4 cup fresh mint leaves, chopped, plus extra leaves to serve; 2 green onions, thinly sliced; 2 tbsps. lemon juice; 2 tbsps. extra virgin olive oil; 2 tbsps. preserved lemon, finely chopped; 1/3 cup pecans, toasted, roughly chopped; 150g tub pomegranate seeds

Cook white rice and wild rice separately following packet directions. Rinse under cold water. Drain well.

Cook10 min
Total10 min
Serves1
LevelEasy

Dairy-Free Gluten-Free Vegan Vegetarian

Asparagus, lemon and pecan wild rice salad

Ingredients

1 cup white long-grain rice
1/2 cup wild rice
2 bunches asparagus, trimmed
150g snow peas, trimmed
1 tbsp. lemon zest
1/4 cup fresh coriander leaves, chopped, plus extra leaves to serve
1/4 cup fresh mint leaves, chopped, plus extra leaves to serve
2 green onions, thinly sliced
2 tbsps. lemon juice
2 tbsps. extra virgin olive oil
2 tbsps. preserved lemon, finely chopped
1/3 cup pecans, toasted, roughly chopped
150g tub pomegranate seeds

Method

Cook white rice and wild rice separately following packet directions. Rinse under cold water. Drain well.
Bring a saucepan of water to the boil over high heat. Add asparagus. Cook for 30 seconds or until bright green and tender. Drain. Refresh under cold water. Drain. Halve lengthways.
Place rices, snow peas, 1/2 of the lemon zest, coriander, mint, onion, lemon juice, oil and preserved lemon in a large bowl. Season with salt and pepper. Toss to combine. Transfer to a serving plate. Top with asparagus and sprinkle with pecans, pomegranate seeds, remaining lemon zest and extra coriander and mint leaves. Serve.