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Fragrant Wild Rice, Curly Kale and Pistachio Salad Recipe





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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