RICE SIDES RECIPES

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WILD RICE SALAD | RICE RECIPES | LAURA FYFE FOR JAMIE MAGAZINE



Wild rice salad | Rice recipes | Laura Fyfe for Jamie magazine image

Total Time 25 minutes

Yield 6

Number Of Ingredients 6

400 g mixed rice, such as Camargue, wild, long-grain
150 g mixed nuts
½ a bunch of fresh basil (15g)
½ a bunch of fresh mint (15g)
75 g dried apricots
extra virgin olive oil

Steps:

    1. Cook the rice according to the packet instructions until tender. Drain, then allow to cool.
    2. Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.
    3. Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.

Nutrition Facts : Calories 411 calories, FatContent 14.2 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 15 g protein, CarbohydrateContent 59.4 g carbohydrate, SugarContent 6.9 g sugar, SodiumContent 0.4 g salt, FiberContent 3.8 g fibre

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