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    Wild rice & green bean salad

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    Wild rice & green bean salad

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 6


    For the dressing
    1 clove garlic, crushed
    Juice of 1 small lemon
    8 tbsp extra virgin olive oil
    ½ ball of stem ginger in syrup, finely chopped, plus 1 tsp of syrup

    For the rice
    2 slices root ginger, peeled
    1 bay leaf
    400g Waitrose Love Life Brown Basmati & Wild Rice
    200g green beans, topped and halved
    2 tbsp chopped coriander or flat leaf parsley
    2 shallots, peeled and very finely sliced
    35g pecans, roughly chopped



    1. Make the dressing so that it’s ready when the rice is. Whisk all the ingredients with a fork.

    2. Put the ginger and bay leaf into a pan with the rice and cover with 1 litre water. Bring to the boil then turn down to a brisk simmer and cook until tender – about 20-25 minutes. Watch the level of the liquid to make sure the rice is not completely dry (it could catch on the bottom and burn). Drain any excess water and remove the spices. Toss this with just enough of the dressing to make the rice moist but not soggy. Reserve the rest – warm rice sucks up dressing, so you may need to add more just before serving. Check the seasoning and add more if necessary.

    3. Cook the beans in boiling, lightly salted water until al dente. Drain and rinse under cold water. Add to the salad along with the herbs, shallots and pecans. Toss in the remaining dressing if needed.


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