Name: Wild rice and spring pulse salad recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves: 4
Cuisine: British
Ingredients: 300g mixed brown basmati and wild rice; 100g broad beans, fresh or frozen; 100g baby sugar-snap peas, halved lengthways; 4-6 spring onions, trimmed and finely chopped; Grated zest and juice of 1 large orange; 45g pistachios, toasted; About 60g wild rocket or baby spinach leaves; Salt and ground black pepper

By GoodtoKnow

published 21 May 2012

in Recipes

Looking for salads that will actually fill you up? This hearty rice salad may only be 370 cals but it will definitely hit the spot. Topped with a crunchy pistachio and orange dressing, this salad will soon be a firm favourite

Ingredients

300g mixed brown basmati and wild rice
100g broad beans, fresh or frozen
100g baby sugar-snap peas, halved lengthways
4-6 spring onions, trimmed and finely chopped
Grated zest and juice of 1 large orange
45g pistachios, toasted
About 60g wild rocket or baby spinach leaves
Salt and ground black pepper

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Method

Rinse the rice, put in a pan and add enough water to cover the rice by 2.5cm (1in). Bring to the boil, cover and simmer for 20 mins. Add the beans and peas and cook for another few mins, until tender. Drain well, tip into a large serving bowl.
Add the spring onions, orange zest and juice. Leave to cool.
Just before serving, stir in the nuts, leaves and seasoning.

Top Tip for making Wild rice and spring pulse salad

Toast pistachios, on a baking sheet, for 10 minutes at 160°C/320°F/Gas Mark 3.

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