This wild rice salad recipe is pretty simple to put together – the only thing you need to do is plan a little ahead of time because the wild rice needs to be cooked for about 40 minutes. Place the wild and brown rices in a saucepan and pour in enough cold water to cover the rice by at least 3 times its volume. And best of all, it’s healthy. Wild rice takes longer than usual rice to cook, so for every 1 cup of uncooked rice add 6 cups of water (and a tsp of salt). It’s delicious served with some grilled chicken and steamed green beans. Basmati & Wild Rice with Chickpeas, Currants and Herbs Recipe Recipe with minor alterations from Yotam Ottolenghi and Sami Tamimi’s -Jerusalem: A Coobook Yield: 6-8 servings Time: 1 hour. Bring to a boil and simmer gently, uncovered, for 40 to 45 minutes, until the rice is tender but still retains a little firmness. Preheat the oven to 230°C fan, or as high as your oven will go. Place the Wild rice isn’t something you’d normally eat in place of rice – it needs supporting flavours from the salad to taste good. 2. 1. Let it boil for a minute, then reduce the heat and let is simmer for about 40 minutes or until the water is gone. If the water runs low, top up with extra boiling water. Wild Rice Salad (from an original recipe by Yotam Ottolenghi) Served at room temperature rather than chilled, this salad is a bit more appealing during these cold winder months.
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