Wild Rice and Rocket Salad
Place rice and 2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 12 to 14 minutes or until liquid is absorbed. Set aside for 10 min…
- Cook40 min
- Total40 min
- Serves2
- LevelEasy
Ingredients
- 1 cup Sunrice wild rice blend (with mushrooms)
- 1/2 red onion, halved, thinly sliced
- # 1/2 cup semi-dried tomatoes, drained, halved
- 3/4 cup pitted kalamata olives
- 100g baby rocket
- 2 tbsps. red wine vinegar
- 2 tbsps. Bertolli extra-virgin olive oil
- 1 garlic clove, crushed
Method
- Place rice and 2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 12 to 14 minutes or until liquid is absorbed. Set aside for 10 minutes to cool. Using a fork, stir rice to separate grains.
- Combine rice, onion, tomato, olives and rocket in a bowl. Place vinegar, oil and garlic in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
- Pour vinegar mixture over rice mixture. Toss to combine. Serve.
