Wild Rice Salad With Raisins

Submitted 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."

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Serves: 12

ingredients

• 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

1. Preheat oven to gas 4 / 350°F / 180°C.
2. 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.
3. Make the dressing: Pound the garlic with the salt into a creamy paste.
4. Next work in the mustard powder.
5. Whisk in the vinegar and olive oil.
6. Season with plenty of black pepper.
7. 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).
8. Mix rice with cucumber, tomatoes, diced pepper, apple, raisins, spring onions and walnuts.
9. Drizzle with the remaining dressing and mix again so that everything is throughly combined and coated in dressing.

Reviews

[Kumquat the Cats fr]

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!