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Wild rice salad

Name: Wild rice salad
Yield: 6
Ingredients: 1 cup (180g) wild rice or brown rice; 1 vanilla bean, split, seeds scraped; 700g sweet potato, cut into 1cm matchsticks; 2 tbs extra virgin olive oil; 1 long red chilli, halved lengthways, sliced; 2cm piece ginger, finely grated; 100ml coconut water; Juice of 1 lime; 300g snake beans (from greengrocers) or thin green beans, blanched; Thinly shredded spring onion and mint leaves, to serve

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by Matt Wilkinson

Chef and author

Apr 10, 2016

Inspired by visiting the plantations in Tonga, Matt Wilkinson introduces the sweetness of vanilla to this savoury wild rice salad.

1 cup (180g) wild rice or brown rice
1 vanilla bean, split, seeds scraped
700g sweet potato, cut into 1cm matchsticks
2 tbs extra virgin olive oil
1 long red chilli, halved lengthways, sliced
2cm piece ginger, finely grated
100ml coconut water
Juice of 1 lime
300g snake beans (from greengrocers) or thin green beans, blanched
Thinly shredded spring onion and mint leaves, to serve

Method

1.

Place wild rice, vanilla pod (reserving seeds) and 2 1/2 cups (625ml) water in a saucepan over medium heat. Bring to a simmer then cook for 20 minutes or until tender. Strain, and set aside to cool.
2.

Preheat oven to 200°C. Line 2 baking trays with baking paper. Place potato and olive oil in a bowl and toss to coat. Season. Spread in a single layer over trays and bake for 20 minutes or until tender.
3.

To make dressing, heat coconut oil in a frypan over medium heat. Add onion, chilli, ginger and reserved vanilla seeds, and cook, stirring, for 2 minutes or until fragrant. Add coconut water and cook for a further 2 minutes or until reduced by half. Remove from heat and add lime juice.
4.

Place rice in a serving bowl and top with sweet potato, beans, spring onion and mint. Drizzle with dressing to serve.