Fennel and wild rice salad recipe
information
Grapes and orange add a touch of sweetness to a tempting salad that combines the earthy flavours of fennel and wild rice, with cucumber and spring onion.
preparation 10 minutes. cooking time 15 - 18 minutes, vegetarian
ingredients
175 g (6 oz) American easy-cook mixed wild rice and long-grain white rice
425 ml (3/4 pt) boiling water
salt
1 large cucumber
1 large fennel bulb, trimmed
6 spring onions, trimmed
200 g (7 oz) red or black seedless grapes, halved
finely grated zest of 1 orange
425 ml (3/4 pt) boiling water
salt
1 large cucumber
1 large fennel bulb, trimmed
6 spring onions, trimmed
200 g (7 oz) red or black seedless grapes, halved
finely grated zest of 1 orange
For the dressing:
juice of 2 oranges
4 - 5 chervil sprigs
2 tarragon sprigs
1 flat-leaf parsley sprig
2 tbsp red wine vinegar
salt and freshly ground black pepper
4 - 5 chervil sprigs
2 tarragon sprigs
1 flat-leaf parsley sprig
2 tbsp red wine vinegar
salt and freshly ground black pepper
method
1. Place the rice in a medium saucepan and pour over the boiling water. Add
salt, bring to the boil, cover and simmer for 15 - 18 minutes or until the rice is cooked and the water is absorbed.
2. Meanwhile, finely dice the cucumber and cut the fennel and spring onions into very thin slices. Combine these salad vegetables in a bowl. Add the grapes and orange zest, and toss to mix.
3. To make the dressing, pour the freshly squeezed orange juice into a bowl. Finely chop the herbs and add them to the orange juice with the vinegar. Whisk to combine and season with salt and pepper.
4. As soon as the rice is cooked, rinse it briefly under cold water and drain thoroughly. Add to the salad ingredients and mix gently. Pour the dressing over the salad and serve.
salt, bring to the boil, cover and simmer for 15 - 18 minutes or until the rice is cooked and the water is absorbed.
2. Meanwhile, finely dice the cucumber and cut the fennel and spring onions into very thin slices. Combine these salad vegetables in a bowl. Add the grapes and orange zest, and toss to mix.
3. To make the dressing, pour the freshly squeezed orange juice into a bowl. Finely chop the herbs and add them to the orange juice with the vinegar. Whisk to combine and season with salt and pepper.
4. As soon as the rice is cooked, rinse it briefly under cold water and drain thoroughly. Add to the salad ingredients and mix gently. Pour the dressing over the salad and serve.
serving amount
serves 4
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