Name: Crunchy rice and herb salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup (200g) wild rice blend; 1 medium_piece (200g) red capsicum, sliced thinly; 1 small_piece (100g) red onion, sliced thinly; 1/3 cup (50g) sunflower seed kernels; 1/3 cup (65g) pepitas; 1/3 cup (50g) roasted unsalted cashews; 1/2 cup fresh flat-leaf parsley, coarsely chopped; 2 tablespoon fresh oregano, coarsely chopped; 1 teaspoon lemon rind, finely grated; 1/4 cup (60ml) lemon juice; 2 tablespoon olive oil; 1 teaspoon dijon mustard; 1 teaspoon cracked black pepper

Ingredients

1 cup (200g) wild rice blend

1 medium_piece (200g) red capsicum, sliced thinly

1 small_piece (100g) red onion, sliced thinly

1/3 cup (50g) sunflower seed kernels

1/3 cup (65g) pepitas

1/3 cup (50g) roasted unsalted cashews

1/2 cup fresh flat-leaf parsley, coarsely chopped

2 tablespoon fresh oregano, coarsely chopped

1 teaspoon lemon rind, finely grated

1/4 cup (60ml) lemon juice

2 tablespoon olive oil

1 teaspoon dijon mustard

1 teaspoon cracked black pepper

Method

1.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under warm water, drain.

2.Meanwhile, make black pepper dressing. Combine ingredients in screw-top jar, shake well.

3.Combine rice and dressing in large bowl with remaining ingredients.

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