Moroccan wild rice salad
|3 Tbsp||Avocado oil|
|½||Red onion, finely diced|
|3||Garlic cloves, finely sliced|
|½ Tbsp||Ground cinnamon|
|1 tsp||Smoked paprika|
|1 cup||Long grain rice, cooked|
|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|
- 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.