Wild Rice Salad With Raisins

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: 1 hr 5 mins
• 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.