Ingredients
| ½ tsp | Fresh thyme, finely chopped |
| 3 | Peaches, or 4 (nectarines or apricots would also work) (Main) |
| ⅔ cup | Wild rice |
| 1 bunch | Rocket |
| ½ | Shallots, finely sliced |
| ⅓ cup | Hazelnuts, crushed (Main) |
| 2 Tbsp | Parsley, lightly chopped |
| 1 pinch | Salt |
| 1 to taste | Cracked black pepper |
| 1 Tbsp | Olive oil |
| 1 | Cheese, Optional extra, macadamia nut cheese from the unbakery or your favourite goats cheese |
Dressing
| 3 Tbsp | Olive oil |
| 2 Tbsp | Apple cider vinegar (Main) |
| 1 tsp | Maple syrup, or raw honey |
| 1 Tbsp | Shallot, finely chopped |
| ½ tsp | Crushed garlic |
| 1 to taste | Chopped oregano leaves |
| 1 pinch | Salt |
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Directions
- Method:Place the peaches in a bowl with the shallot, thyme, pinch of salt, olive oil and cracked pepper.
- You want to marinated & warm them lightly – we do this by placing them in the dehydrator for half an hour.
- Alternatively you could place them in an oven on its lowest setting until warmed.
- For the wild rice:This needs to be prepared 1- 2 days ahead if your spouting (see instructions below) otherwise if cooking do the following;
- Rinse the rice well, bring 2 1/2 cups water to a boil.
- Add the rice, then turn the heat down to a simmer, cover and cook until the water has been absorbed and the rice becomes tender, about 35-40 minutes.
- Remove from heat and set aside to cool slightly.
- Meanwhile, in a small bowl whisk together all ingredients for the dressing, set aside.
- Place the wild rice, rocket, peaches and parsley in a large bowl, pour over the dressing and toss to combine.
- Toss in the hazelnuts just before serving and crumb over the cheese if you're using.
- Sprouting wild rice is actually called "blooming" (it doesn't technically sprout but rather blooms and becomes soft and chewy).
- We love using wild rice in its bloomed or sprouted form, it is packed with nutritional goodies including protein, b vitamins and dietary fibre plus it is really sustaining.
- Making Bloomed/Sprouted Wild Rice:Place wild rice in a bowl and submerge it with at least 1-2 cups filtered water.
- Soak for 1-2 days, changing the water twice daily and rinsing well.
- You'll know it's ready when some of the Rice has opened up or "blossomed", it will still be chewy.
- Once it has bloomed, rinse it well in fresh water and let it dry a little before using.
