Recipe by Tulip-Fairy
A rice salad that is an absolute must with left over turkey at Christmas.. this started out as a delia recipe but got edited along the way. In answer to Kumquat's review, you have to ground or mince the garlic up if you can't pound it up in a pestle and mortar.
Top Review by Kumquat the Cat's friend
Wonderful combination of sweet and savory. I had every intention of making it exactly as written (with less oil), except I forgot to buy a red pepper and bought one 6 ounce box of rice instead of 12 ounces. So I made it with the ingredients I had available, and decreased the olive oil in the dressing to 1 tablespoon. Also, since I was afraid the apple would turn brown I added 1 tablespoon lemon juice to it after I cut it up. Then I added an extra tablespoon of vinegar because I really like tangy. This was so terrific I will have to make it again! The only slightly confusing part of the instructions was pounding the garlic with salt (with a mortar and pestle, I guess, which I don't have anyway) so I just minced the garlic and mixed it in. Nice vinaigrette that combined very well with the rest of the ingredients. I had leftovers for lunch, and the apples were still crunchy and kept their color. I am already looking forward to making this again. Thanks Tulip!
- 12 fluid ounces long grain and wild rice blend (supermarket brand)
- 2 ounces raisins
- 1 tablespoon peanut oil
- 2 ounces walnuts
- 3 medium ripe tomatoes, chopped into small pieces
- 3 inches piece cucumbers, diced
- 1 small red pepper, diced
- 1 red skinned dessert apple, chopped
- 3 spring onions, finely chopped (even the green bit!)
For the Dressing
- 1 garlic clove
- 1 teaspoon mustard powder
- 3 tablespoons white wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- black pepper
Directions See How It's Made
- Preheat oven to gas 4 / 350°F / 180°C.
- Cook the rice as per packet instruction. When cooked but still warm mix with 3-4 tbsp of the dressing, toss the rice around in the dressing and then leave to cool completely.
- Make the dressing: Pound the garlic with the salt into a creamy paste.
- Next work in the mustard powder.
- Whisk in the vinegar and olive oil.
- Season with plenty of black pepper.
- Now toast the walnuts, spread them out on a baking tray and place them in the oven for 8 minutes. (Put a timer on, they burn easily).
- Mix rice with cucumber, tomatoes, diced pepper, apple, raisins, spring onions and walnuts.
- Drizzle with the remaining dressing and mix again so that everything is throughly combined and coated in dressing.