Wild Rice Salad
|Wild rice||100 Gram|
|Long grain white rice||100 Gram (1/2 Cup)|
|Quick cooking brown rice||100 Gram (1/2 Cup)|
|Chopped fresh mint||3 Tablespoon|
|Dry roasted sunflower seeds||60 Gram (1/2 Cup)|
|Chopped candied ginger||2 Tablespoon (Glace Ginger)|
|Kiwi fruit||2 , peeled and sliced|
|Sultanas||90 Gram (1/2 Cup)|
|For kiwi fruit dressing|
|Kiwi fruit||2 , peeled and chopped|
|Polyunsaturated oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Grated fresh ginger||1 Teaspoon|
|Lemon juice||1 Teaspoon|
1.Cook wild rice in a large pan of boiling water for 20-25 minutes or until grains burst.
Add white and brown rice during last 12 minutes of cooking.
Drain and set aside to cool.
2.Combine rice, mint, sunflower seeds, ginger, kiwi fruit and sultanas in a bowl.
3.To make dressing, place kiwi fruit, oil, garlic, ginger, honey and lemon juice in a food processor or blender.
Process until smooth.
Pour dressing over salad, toss and refrigerate until well chilled.