This wild rice salad recipe with orange, pistachios and wild rocket makes a great, veggie-friendly dish. Brown rice is a complex carbohydrate and a slow-release energy source. And the rice, broad beans and nuts add flavour and texture to the salad while also offering a host of essential vitamins and minerals.
Toasting the pistachios beforehand really brings out the flavour. To do this, spread out on a baking sheet and cook at 170°C, gas mark 3 for 10 minutes until golden.
Ingredients (serves 6)
450g Waitrose LOVE Life brown basmati and wild rice
300g shelled broad beans, or frozen broad beans
1 large orange, grated zest and juice
Bunch of salad onions, finely chopped
50g pistachios, chopped
110g pack Waitrose wild rocket
Method
Cook the rice in a large pan of water for 25 minutes. Add the beans and cook for a further two to three minutes until the beans and rice are tender and cooked. Drain well and tip into a large serving bowl. Add the orange zest and juice and salad onions and leave to cool. To serve, fold the pistachios and rocket leaves through the rice salad, and season to taste.
Recipe courtesy of Waitrose
