Last week Lara and I cooked Crispy Chicken Goujons which we served with a summer wild rice salad. As promised, here is the cold wild rice salad recipe that Lara and I made. This is a cold salad which is great for serving with a barbecue or as a light lunch.
Wild Rice Salad (serves two adults and one or two hungry toddlers)
INGREDIENTS
1 mug brown rice and wild rice mix (we get ours pre-mixed from Waitrose)
1 red pepper
1/5 onion
1 small tin sweetcorn (drained)
1/4 cucumber
1 heaped tablespoon frozen peas
About 10-15 french beans or dwarf beans
Small handful of chives snipped into 2cm lengths.
Olive Oil
Salt and pepper
METHOD
Wild Rice Salad (serves two adults and one or two hungry toddlers)
INGREDIENTS
1 mug brown rice and wild rice mix (we get ours pre-mixed from Waitrose)
1 red pepper
1/5 onion
1 small tin sweetcorn (drained)
1/4 cucumber
1 heaped tablespoon frozen peas
About 10-15 french beans or dwarf beans
Small handful of chives snipped into 2cm lengths.
Olive Oil
Salt and pepper
METHOD
- Cook the rice according to the instructions. Drain and leave to cool.
- Chop the beans into pieces about 2cm long and then cook them with the peas. Drain and leave to cool
- Chop the onion, cucumber and red peppers into small cubes.
- Now your little helper gets to have some fun... add the cucumber, peppers, raw onion, chives, sweetcorn, peas and beans to the cooled rice.
- Mix in some ground black pepper and a small amount of salt. Then mix in a glug of olive oil so that the mixture does not dry out
- Chill the salad until you are ready to serve it
