Wild Rice, Apple, Tomato And Teff Salad
Intermed..
Wild Rice, Apple, Tomato And Teff Salad. Wild rice retains an earthy bite after cooking, which is delicious here with the juicy apple and tomato. The teff is an optional extra for this salad, so don’t be put off if you don’t have it to hand – it is still delicious without it.
PREP IN
10 MIN
COOK IN
16 MIN
SERVE
4
Wild Rice, Apple, Tomato And Teff Salad
Intermed..
PREP IN
10 MIN
COOK IN
16 MIN
SERVE
4
Introduction
Wild Rice, Apple, Tomato And Teff Salad. Wild rice retains an earthy bite after cooking, which is delicious here with the juicy apple and tomato. The teff is an optional extra for this salad, so don’t be put off if you don’t have it to hand – it is still delicious without it.
Ingredients
- 300g wild rice
- 20g mint leaves, plus extra to serve
- 50g rocket
- 2 garlic cloves
- 50g roasted pistachios or almonds
- 2 tbsp finely grated Parmesan or nutritional yeast
- 1 tbsp lemon juice
- 100ml extra virgin olive oil
- 50g teff (optional)
- 60ml water
- 2 small apples
- 300g mixture of cherry and heritage tomatoes, cut into bite-size chunks
- Handful of sprouted grains or pulses (optional)
- Sea salt
Method
- 1. Cook the wild rice according to the packet instructions.
- 2. While the rice is cooking, make the dressing. Put the mint, rocket, garlic, pistachios or almonds into a food processor and blitz until you have a paste.
- 3. Add the Parmesan or nutritional yeast, lemon juice, 1 tablespoon of water, ¼ teaspoon of salt and the olive oil, and blitz until smooth and well combined. As soon as the rice is cooked, drain well and, while still hot, pour over the dressing and combine. Taste and adjust the seasoning if necessary.
- 4. If you are using the teff, put it in a dry saucepan and set it over a medium heat. Cook for 2–3 minutes, stirring frequently, until aromatic and you can hear the grains popping. Cover with 60ml of water and a pinch of salt. Turn the heat down to the lowest setting and cook gently for 6–8 minutes, until all the water has been absorbed. Remove from the heat, cover and leave to steam for about 10 minutes.
- 5. Core the apples and slice into thin wedges. Add most of the tomatoes and apples to the rice and combine.
- 6. Serve on a platter with the remaining apple, tomato and mint on top. If using, scatter over the teff and sprouted grains. This is lovely at room temperature, and keeps well for a day or so.
