Wild Rice Salad
|Wild rice mix||12 Ounce (350 Gram/ 1.5 Cup)|
|Spring onions||1⁄4 Pound, chopped (1 Bunch)|
|Shelled peas||4 Ounce (100 Gram)|
|Sunflower seeds||2 Ounce (50 Gram/ 0.5 Cup)|
|Button mushrooms||2 Ounce, sliced (50 Gram)|
|Olive oil||45 Milliliter (3 Tablespoon)|
|White wine vinegar||15 Milliliter (1 Tablespoon)|
|Caster sugar||1 Teaspoon (5 Milliliter)|
|Dijon mustard||1 Teaspoon (5 Milliliter)|
|Ground black pepper||To Taste|
|Chopped parsley||1 Tablespoon|
Cook the rice according to the packet directions.
Drain, rinse with cold water and drain again.
Turn into a salad bowl and add the remaining ingredients.
Put the dressing ingredients in a screw topped jar and shake thoroughly.
Drizzle over, toss and chill until ready to serve, garnished with chopped parsley.