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Wild rice salad with asparagus and baby corn

Name: Wild rice salad with asparagus and baby corn
Prep time: 10 min
Cook time: 48 min
Total time: 58 min
Yield: 4
Ingredients: 2/3 cup (120g) wild rice; 1/2 cup (100g) brown rice; 1 bunch asparagus, trimmed; 1 punnet baby corn, halved; 2 spring onions, thinly sliced; 6 radishes, thinly sliced; 1 cup baby spinach; 2 tablespoons hazelnuts, toasted, roughly chopped; 2 tablespoons mint leaves; 2 tablespoons pomegranate seeds; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 1 tablespoon honey; 1 tablespoon orange juice; 1 teaspoon Dijon mustard

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10m

48m

Wild rice salad with asparagus and baby corn

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by Jill Dupleix

Food writer

Oct 03, 2015

Jill Dupleix combines wild and brown rice in this salad that's jumping with flavour.

2/3 cup (120g) wild rice
1/2 cup (100g) brown rice
1 bunch asparagus, trimmed
1 punnet baby corn, halved
2 spring onions, thinly sliced
6 radishes, thinly sliced
1 cup baby spinach
2 tablespoons hazelnuts, toasted, roughly chopped
2 tablespoons mint leaves
2 tablespoons pomegranate seeds

Dressing

2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
1 tablespoon orange juice
1 teaspoon Dijon mustard

Method

1.

Bring a large saucepan of water to a simmer over medium heat. Add rices and cook for 45 minutes or until tender. Drain, then rinse under cold water. Transfer to a large bowl to cool.
2.

Cook asparagus and corn in a saucepan of boiling water for 3 minutes until tender, then drain and refresh. Slice asparagus, then add to rice with corn, onion, radish, spinach and nuts.
3.

For the dressing, whisk all the ingredients together, then pour over the salad and toss to combine. Divide among 4 bowls and top with mint and pomegranate seeds to serve.