Wild Rice Salad

Name: Wild Rice Salad
Yield: Serves 4
Ingredients: 95 g (3¼ oz/½ cup) wild rice; 1 tablespoon olive oil; 2 slices bacon, chopped; 30 g (1 oz) chopped parsley; 125 g (4½ oz) currants; 60 g (2¼ oz/½ cup) slivered almonds; 100 g (3½ oz/½ cup) basmati rice; 250 ml (9 fl oz/1 cup) chicken stock; 20 g (¾ oz) butter; finely grated zest and juice of 1 lemon; olive oil, to drizzle; lemon wedges, to serve; 6 spring onions (scallions), thinly sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

95 g (3¼ oz/½ cup) wild rice
250

Main course
Starter
Side dish
Gluten-free

Method

Put the wild rice and stock in a saucepan, add the butter, bring to the boil, then cook, covered, over low heat for 1 hour. Drain.
Put the basmati rice in a separate saucepan with cold water and bring to the boil. Cook at a simmer for 12 minutes, then drain. Mix the rices together in a bowl and leave to cool to room temperature.
Light