Moroccan Mixed Rice Salad
|Water||1 1⁄2 Pint (800 Milliliter)|
|Soy sauce||1 Tablespoon|
|Wild rice||2 3⁄4 Ounce (75 Gram)|
|Olive oil||2 Tablespoon|
|Long grain brown rice||3 1⁄2 Ounce (100 Gram)|
|Canned chickpeas||15 Ounce, drained (425 Gram)|
|Red onion||1⁄2 , finely chopped|
|Red pepper||1 Small, deseeded and diced|
|Dried apricots||3 Ounce, sliced (85 Gram)|
|Raisins||2 3⁄4 Ounce (75 Gram)|
|Chopped fresh mint/Coriander||2 Tablespoon|
|Flaked almonds||2 Ounce, toasted (55 Gram)|
|Lettuce leaves||3 (To Garnish)|
|Lemon wedges||3 (To Serve)|
|For spiced dressing|
|Hot curry powder||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Freshly ground nutmeg||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Rice vinegar||2 Fluid Ounce (50 Milliliter)|
|Lemon juice||1 Tablespoon|
|Extra virgin olive oil||5 Tablespoon|
1. Bring 350 ml/12 fl oz of the water, the soy sauce and the treacle to the boil in a large pan. Add the wild rice; bring back to the boil. Cover and simmer for 40 minutes until cooked. Remove from the heat.
2. Heat the oil in a pan, add the brown rice and stir for 2 minutes to coat. Add 450 ml/16 fl oz water and bring to the boil. Cover and simmer for 40 minutes until tender. Remove from the heat.
3. Meanwhile, make the dressing. Dry-fry the spices in a small frying pan, stirring, for 4-5 minutes. Cool on a plate. Whisk the vinegar with the honey and lemon juice in a large bowl, then whisk in the oil. Whisk in the cooled spice mixture.
4. Mix in all the rice, the chickpeas, onion, red pepper, apricots, raisins and mint. Sprinkle with almonds, garnish with lettuce leaves and serve with lemon wedges.