Wild rice salad with asparagus and baby corn

Wild rice salad with asparagus and baby corn

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Jill Dupleix combines wild and brown rice in this salad thats jumping with flavour.

The ingredient of Wild rice salad with asparagus and baby corn

  1. 2/3 cup (120g) wild rice
  2. 1/2 cup (100g) brown rice
  3. 1 bunch asparagus, trimmed
  4. 1 punnet baby corn, halved
  5. 2 spring onions, thinly sliced
  6. 6 radishes, thinly sliced
  7. 1 cup baby spinach
  8. 2 tablespoons hazelnuts, toasted, roughly chopped
  9. 2 tablespoons mint leaves
  10. 2 tablespoons pomegranate seeds
  11. 2 tablespoons extra virgin olive oil
  12. 1 tablespoon red wine vinegar
  13. 1 tablespoon honey
  14. 1 tablespoon orange juice
  15. 1 teaspoon Dijon mustard

The instruction how to make Wild rice salad with asparagus and baby corn

  1. Bring a large saucepan of water to a simmer over medium heat. Add rices and cook for 45 minutes or until tender. Drain, then rinse under cold water. Transfer to a large bowl to cool.
  2. Cook asparagus and corn in a saucepan of boiling water for 3 minutes until tender, then drain and refresh. Slice asparagus, then add to rice with corn, onion, radish, spinach and nuts.
  3. For the dressing, whisk all the ingredients together, then pour over the salad and toss to combine. Divide among 4 bowls and top with mint and pomegranate seeds to serve.

Nutritions of Wild rice salad with asparagus and baby corn

fatContent: 327.908 calories
saturatedFatContent: 11.8 grams fat
carbohydrateContent: 0.3 grams saturated fat
sugarContent: 44.8 grams carbohydrates
fibreContent: 7.7 grams sugar
proteinContent:
cholesterolContent: 8 grams protein
sodiumContent:

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