Wild rice salad

‘If something is called wild rice I have to try it’ that name promises something. When I opened the package at home, I saw there was black and white rice inside, it did not get its name by its appearance apparently, so I made it a bit wilder by adding some color to it. This might be one of the most colorful rice dishes you have seen, it just makes you happy by looking at it. (Ottolenghi inspired, this kitchen is a never ending source of inspiration)

Wild rice salad

1 cup wild rice

5 dried apricots

Juice and zest of 1/4 orange

½ carrot grated

1 tomato cut in cubes

1 red onion in rings

1 handful of chopped and roasted cashew nuts

1 big handful of rocket

Cut the apricots small cubes and soak them in the orange juice for 10 minutes. Bake the onions in oil on low fire for 15 minutes.

Cook the rice in 2 cups of water until done but still with a bite, let it cool down until luke warm.

Mix all the ingredients together, except for the rocket and nuts, and season with pepper and salt. Mix in the rocket and sprinkle the nuts on top.

Voila, a colorful and fun rice; I had this with lemon chicken; the two different citrus dishes were a nice combination, it brought the summer a back into the house for a short while.

Colorful Wild Rice Salad on Foodista

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Sumac Chickpea Salad

 

sumac chickpea saladSumac Chickpea Salad

1cup welled and cooked chickpeas (or canned)

1 tablespoon sumac

1 tablespoon paprika

1 tomato

1 Lebanese cucumber

½ red capsicum

1 tablespoon Greek yogurt

Pinch of saffron dissolved in a little water or saffron powder

Squeeze of lime

1 crushed garlic clove

Pepper and salt

lunch

1 tablespoon chopped parsley

Coat the chickpeas with the sumac, paprika, ¾ garlic clove, pepper and salt. Bake them in olive oil until a little browned.

Mix together the yogurt, saffron, ¼  garlic, pepper, salt and a squeeze of lime juice.

Cut the tomato, capsicum and cucumber in chickpea size.

Mix everything together and garnish with a little parsley.