Recipe

Burghul and wild rice salad

This is a good salad for a barbecue as it keeps well and is not fussy about the temperature at which it is served.

  • 1 hr 30 mins cooking
  • Serves 4
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Ingredients

Burghul and wild rice salad
  • 2 cup (320g) burghul
  • 2/3 cup (130g) wild rice
  • 2 medium red capsicums (bell peppers) (400g)
  • 200 gram (6½ ounces) yellow patty-pan squash, quartered
  • 1 clove garlic, crushed
  • 2/3 cup (160ml) olive oil
  • 2 tablespoon lemon juice
  • 4 green onions (scallions), chopped finely
  • 2/3 cup (70g) walnuts
  • 2 tablespoon finely chopped flat-leaf parsley

Method

Burghul and wild rice salad
  • 1
    Place burghul in medium heatproof bowl; cover with boiling water. Stand 15 minutes; drain. Rinse under cold water; drain on absorbent paper.
  • 2
    Cook rice in large saucepan of boiling water, uncovered, about 35 minutes or until rice is tender; drain. Rinse under cold water; drain.
  • 3
    Quarter capsicums; discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, then slice capsicum thickly.
  • 4
    Boil, steam or microwave squash until tender; drain. Rinse under cold water; drain.
  • 5
    Meanwhile, make dressing by placing garlic, oil and lemon juice in a screw-top jar; shake well.
  • 6
    Combine burghul, rice, capsicum and squash in large bowl with dressing, onion, nuts and parsley.

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