Fragrant Wild Rice, Curly Kale and Pistachio Salad Recipe

Serves

4-6

Ingredients

250g wild rice

1 carrot, grated (if you have any carrot tops, finely chop them and add)

5 leaves of curly kale, cut from the stems and very finely sliced

3 tbsp raisins, soaked for two hours and roughly chopped

½ a handful of roasted pistachios, roughly chopped

6 radishes, trimmed and finely diced

6 sun-blush or sun-dried tomatoes, including any oil, finely chopped

4 spring onions, finely sliced

½ a handful of fresh dill, chopped

½ a handful of chives, finely sliced

A handful of sprouted mung beans or green lentils

For the dressing:
2 cloves of garlic, peeled and crushed

3 tbsp olive oil

Juice of 1½ limes

Zest of ½ lime

½ tsp sea salt

½ tsp freshly ground black pepper

For the garnish:
A handful of roasted pistachios

3 tbsp chopped fresh dill

Method

1. Rinse the wild rice in cold water a number of times until the water runs clean. Place in a pan, pour in water to cover by 3cm, then bring to the boil and put a lid on the pan.

2. Reduce the heat to its lowest possible and cook for 45-50 minutes, until the rice is soft and all the water has evaporated. Fluff up gently with a fork and allow to cool fully. Spreading the rice out on a plate will help here.

3. To make the dressing, whisk the ingredients together in a small bowl.

4. Combine the rest of the ingredients in a large bowl and toss well to mix evenly. Add the dressing, spoon in the rice and combine well.

5. Serve in shallow bowls, garnished with the extra nuts and herbs.

Recipe taken from Peace & Parsnips by Lee Watson (£20, Michael Joseph)

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