Lemon-Infused Wild Rice with Parsley, Dried Apricots and Pistachios
Wild rice infused with lemon juice and mixed with parsley and mint makes an alkaline combo that tastes incredible as well as being really good for you. What’s more, the nuttiness of the pistachios and the burst of sweetness from the apricots really complement the citrusy flavour running through the dish. I’m always preparing great bowlfuls of this salad for lunch parties, as everyone loves it and it’s more cost-effective made in bigger batches. A real win-win!
|80g (½ cup)||raw pistachio kernels|
|125g (⅔ cup)||wild rice (I buy a mixed bag of brown basmati, red Camargue and wild rice)|
|315ml (1⅓ cups)||boiling water|
|100g (⅔ cup)||dried apricots (unsulphured)|
|2 large handfuls||of rocket|
|1 handful||of fresh mint, finely chopped|
|1 handful||of fresh parsley, finely chopped|
|Juice of 1 lemon|
|For the dressing:|
|2 tbsp||extra-virgin olive oil|
|½ clove||garlic, peeled and crushed|
|Salt and pepper|
Preheat the oven to 180°C/160°C fan/gas 4. Spread the pistachios on a baking tray, place in the oven and toast for around 7 minutes, checking on them frequently and tossing once or twice to ensure they don’t burn. Take them out and chop into small chunks.
Meanwhile, tip the rice into a saucepan and add the water. Bring to the boil, then reduce the heat and simmer for 30-40 minutes until tender and fluffy and all the water has been absorbed. Drain, rinsing with cold water.
While the rice is cooking, put the apricots in a bowl, cover with boiling water and leave to soak for 2 minutes. Drain and chop into small pieces.
Place the cooked rice in a bowl with the rice, rocket, pistachios, apricots and chopped herbs. For the dressing combine the olive oil, lemon, crushed garlic and salt stir and pour over the rice mixing well. Then serve!
Tip: If you’re making this salad a few days in advance ‘to go’ then omit the rocket and fresh herbs, adding them to your lunch box, along with a portion of the salad, the night before and storing in the fridge.