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Fig and Wild Rice Salad    Veg  CD  ACC  50mins plus cooling

Serves 4      Cold   Dried Fruit   Nuts   Grains  Vegetables  Accompaniment   Gluten Wheat Dairy Free   Eggless

Ingredients
600ml/20fl.oz. Fresh Vegetable Stock
225g/8oz Wild Rice
50g/2oz  Pecans, roughly chopped
25g/1oz Sultanas
75g/3oz Petit Pois (young green peas) (thawed or fresh but not cooked)
6 fresh Figs, chopped
60ml/2fl.oz. Orange Juice
The finely grated Zest from 1 Orange
1 teasp Balsamic Vinegar
2 tbsp Olive Oil
Salt and Black Pepper

Instructions

1. Place the rice in a medium saucepan, cover with the stock and bring to the boil. Reduce the heat, cover and cook gently for about 30-40 minutes or until the rice is tender and the stock has been absorbed. Check the instructions on the packet as some wild rice cooks more quickly than others.

2. Whilst the rice is still hot, add the peas, pecans and sultanas and mix well. Re-cover the pan and set aside to cool.

3. Once the rice has cooled, transfer to a serving bowl, add the figs and mix to combine. Set aside.

4. In another bowl mix together the orange juice, zest, balsamic vinegar, olive oil and season with salt and pepper.

5. Pour the dressing over the rice mixture, toss to coat well then adjust the seasoning and allow to stand at room temperature for about two hours. Toss again just before serving.

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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