Moroccan wild rice salad
for 2 people
NZ Herald
Ingredients
| 3 Tbsp | Avocado oil |
| ½ | Red onions, finely diced |
| 3 | Garlic cloves, finely sliced |
| ½ Tbsp | Ground cinnamon |
| 1 tsp | Smoked paprika |
| 3 Tbsp | Honey |
| 1 cup | Long grain rice, cooked (Main) |
| ¼ cup | Wild rice, cooked |
| 6 | Asparagus spears, blanched |
| 8 | Dried apricots, sliced |
| ¼ cup | Sultanas, soaked in English breakfast tea until plump |
| ½ cup | Peas, blanched |
| 30 g | Sunflower seeds, toasted |
| 1 handful | Baby rocket |
| 1 handful | Flat leaf (Italian) parsley, chopped |
| 1 handful | Fresh coriander, chopped |
| ½ cup | Vinaigrette |
Directions
- In a saute pan, heat the avocado oil, add the onion and garlic, cook until golden.
- Add the spices and honey, cook for a further 2 minutes. Add both lots of rice and stir through, then put in a mixing bowl.
- Fold through the rest of the ingredients and adjust flavour with sea salt.