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Wild rice & green bean salad
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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.
Typical values per serving:
This recipe was first published in August 2018.