Moroccan wild rice salad

By Paul Jobin

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Moroccan wild rice salad. Photo / Supplied
Moroccan wild rice salad. Photo / Supplied

Serves 2

3 tbsp avocado oil
1/2 red onion, peeled and finely diced
3 cloves garlic, peeled and finely sliced
1/2 tbsp ground cinnamon
1 tsp smoked paprika
3 tbsp honey
1 cup long grain rice, cooked
1/4 cup wild rice, cooked
6 spears asparagus, blanched
8 dried apricots, sliced
1/4 cup sultanas, soaked in English breakfast tea until plump
1/2 cup peas, blanched
Handful baby rocket leaves
30g sunflower seeds, toasted
Handful flat leaf parsley and coriander, chopped
1/2 cup vinaigrette

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.

- Herald on Sunday

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