Quick & Easy

Wild rice and chorizo salad

Wild rice and chorizo salad
1H 5M




1.Rinse wild rice and cook in a large saucepan of salted boiling water for 15 minutes. Add brown rice and cook for 30 minutes, until rice is tender. Drain and set aside to cool.
2.Meanwhile, heat light olive oil in a frying pan on medium. Cook corn for 3-4 minutes, until just tender. Remove from pan. Add chorizo to same pan and cook for 3-4 minutes, until golden. Add garlic and cook for 30 seconds, until fragrant. Remove from pan and set aside.
3.To make dressing, place all ingredients in a screw-top jar and shake well. Set aside.
4.Place rice, corn, chorizo mixture, capsicum, cucumber, parsley and lemon zest in a bowl. Pour over half of dressing and toss to combine. Transfer to a large airtight container and refrigerate until required, along with remaining dressing.
5.Just before serving, pour dressing over salad and toss to combine.

It may seem like a lot of dressing, but the rice will soak it all up.


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