Wild rice is not a rice at all, but rather a tall aquatic grass that grows in Japan, China and North America.
Preparation and chilling time 1 hour
Cooking time 30 minutes
Serves 4
1 tablespoon olive oil
1 medium onion, finely diced
2⁄3 cup (105 g/4 oz) wild rice
1⁄2 cup (90 g/3 oz) long–grain rice
400 ml (14 fl oz) salt–reduced vegetable stock (broth)
8 pickled hot green chilies, drained
4 roma (plum) tomatoes, cored and thinly sliced
150 g (5 oz) rocket (arugula)
250 g (8 oz) bocconcini (baby mozzarella balls)
For pesto vinaigrette
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons red (sun–dried tomato) pesto
salt and freshly ground black pepper
1 Heat oil in a saucepan and sweat onion until transparent. Stir in wild rice and long–grain rice. Add stock and bring to a boil, uncovered. Cover pan; cook over low heat 15 to 20 minutes or until all liquid is absorbed. The rice should be light and fluffy with steam holes on the surface. Turn off heat, let stand, covered, 5 minutes. Remove pan from heat, uncover and let cool. Loosen grains occasionally with a fork.
2 Remove seeds from 4 chilies; slice into rounds. Keep remaining chilies whole.
3 To make pesto vinaigrette, whisk oil, vinegar, pesto, salt and pepper in a large bowl. Carefully fold in cooked rice, chopped chilies and tomatoes.
4 Divide rocket leaves among plates. Spoon rice salad onto plates. Add bocconcini. Garnish with whole chilies.
Each serving provides
2166 kilojoules
18 g protein
31 g total fat
9 g saturated fat
22 mg cholesterol
42 g carbohydrate
3 g fibre |
