Name: Cranberry and rice salad
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2/3 cup (130g) wild rice; 1/2 cup (100g) basmati rice; 1 cup (130g) dried cranberries; 1/4 cup (35g) slivered almonds, toasted; 2 green onions (shallots), finely sliced; 1/2 cup finely chopped coriander leaves; 1 tablespoon grated ginger; 1/2 cup (125ml) orange juice; 1 tablespoon extra virgin olive oil

Ingredients

2/3 cup (130g) wild rice

1/2 cup (100g) basmati rice

1 cup (130g) dried cranberries

1/4 cup (35g) slivered almonds, toasted

2 green onions (shallots), finely sliced

1/2 cup finely chopped coriander leaves

1 tablespoon grated ginger

1/2 cup (125ml) orange juice

1 tablespoon extra virgin olive oil

Method

1.Cook wild and basmati rice separately, according to packet directions. Drain and rinse under cold water. Drain again.

2.Combine rice, cranberries, almonds, green onion and coriander in a serving bowl.

3.Press ginger through a fine sieve to extract juice. Combine with orange juice and oil. Drizzle ginger mixture over salad and toss to coat. Season to taste and serve at room temperature.

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Ingredients

Method

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