Wheat Free Wild Rice and Water Chestnut Salad
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
600 g (21 oz) 3 cups of wild rice
2 mild red chillies, halved and trimmed
1 tablespoon of sesame oil
2 cloves of garlic, peeled and crushed
2 bunches of spring onions (scallions), trimmed and finely chopped
455 g (16 oz) 2 1/2 cups of water chestnuts, drained and roughly chopped
Salt and freshly ground black pepper
2 tablespoons of Gluten free soy sauce
4 tablespoons of olive or sunflower oil
4 tablespoons of fresh coriander (cilantro) leaves
2 mild red chillies, halved and trimmed
1 tablespoon of sesame oil
2 cloves of garlic, peeled and crushed
2 bunches of spring onions (scallions), trimmed and finely chopped
455 g (16 oz) 2 1/2 cups of water chestnuts, drained and roughly chopped
Salt and freshly ground black pepper
2 tablespoons of Gluten free soy sauce
4 tablespoons of olive or sunflower oil
4 tablespoons of fresh coriander (cilantro) leaves
method
1. Cook the rice in boiling water until just soft. Drain and refresh under hot water.
2. Chop up the chillies finely.
3. Heat the sesame oil in a pan, add the garlic and chilli, and heat briefly.
4. Add the onions and the chestnuts and cook for a couple of minutes. Season with salt and pepper and soy sauce before mixing in the rice.
5. Adjust the seasoning and stir in the oil.
6. Mix in half the coriander (cilantro) leaves. Cover and chill.
7. Serve with the remaining coriander (cilantro) leaves sprinkled on top.
2. Chop up the chillies finely.
3. Heat the sesame oil in a pan, add the garlic and chilli, and heat briefly.
4. Add the onions and the chestnuts and cook for a couple of minutes. Season with salt and pepper and soy sauce before mixing in the rice.
5. Adjust the seasoning and stir in the oil.
6. Mix in half the coriander (cilantro) leaves. Cover and chill.
7. Serve with the remaining coriander (cilantro) leaves sprinkled on top.
serving amount
serves 8
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