Recipe: Wild Rice & Walnut Salad with Chevre
24 August 2011
vegetarian, gluten free
Wild rice makes a satisfying, protein rich salad
Wild rice has a uniquely earthly taste that goes really nicely with sweet, rich flavours: in this salad it’s studded with cherries and walnuts, lightened with fresh herbs and topped with creamy goat’s cheese . The Middle Eastern influence of cumin and pomegranate molasses make it a great partner for lamb.
Wild rice is a great source of energy and fibre and contains more protein than most grains, along with the essential amino acid lysine.
Ingredients (serves 4 as a side salad)
1 cup wild rice
¾ tsp ground cumin
1 Tbsp dried cherries
¼ cup walnuts, toasted and roughly chopped
½ cup mint leaves
½ cup parsley leaves
75 g creamy goat’s chèvre
2 Tbsp walnut oil
1 Tbsp lemon juice
1 Tbsp pomegranate molasses
freshly ground black pepper, to taste
½ tsp sea salt
1. Bring 1.5 L water to the boil in a medium sized saucepan. Add wild rice and adjust heat to a steady boil. Cook covered for about 40 minutes or until the rice is tender- it should retain a little chewiness. Drain, rinse the rice under cold running water then drain again thoroughly.
2. Meanwhile combine dressing ingredients in a jar and shake to combine.
3. Transfer rice to a large, wide mixing bowl. Add dressing, cumin, cherries, walnuts and herbs and toss to combine. Serve on a platter with pieces of chèvre arranged over the top. Finish with sea salt flakes, pepper and a drizzle of walnut oil for extra pizzazz.