Asparagus, Lemon & Pecan Wild Rice Salad
—·Fusion
Asparagus, Lemon & Pecan Wild Rice Salad
Ingredients
Salad
- 1 cup white long-grain rice
- 1/2 cup wild rice
- 2 bunches asparagus, trimmed
- 150g snow peas, trimmed
- 1 tbsp lemon zest
- 1/4 cup fresh coriander leaves, chopped, plus extra leaves to serve
- 1/4 cup fresh mint leaves, chopped, plus extra leaves to serve
- 2 green onions, thinly sliced
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp preserved lemon, finely chopped
- 1/3 cup pecans, toasted, roughly chopped
- 150g tub pomegranate seeds
Instructions
3 steps
- 1
Cook white rice and wild rice separately following packet directions. Rinse under cold water. Drain well.
- 2
Bring a saucepan of water to the boil over high heat. Add asparagus. Cook for 30 seconds or until bright green and tender. Drain. Refresh under cold water. Drain. Halve lengthways.
0.5 min - 3
Place rices, snow peas, 1/2 of the lemon zest, coriander, mint, onion, lemon juice, oil and preserved lemon in a large bowl. Season with salt and pepper. Toss to combine. Transfer to a serving plate. Top with asparagus and sprinkle with pecans, pomegranate seeds, remaining lemon zest and extra coriander and mint leaves. Serve.
Progress
0 / 3 steps
