Name: Greek-style wild rice salad
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 2 cup (400g) wild rice blend; 1 medium_piece (200g) red capsicum (bell pepper); 1 medium_piece (150g) brown onion, quartered; 250 gram cherry tomatoes; 350 gram broccolini, halved crossways; 1/2 cup (80g) roasted pine nuts; 1 cup fresh flat-leaf parsley, coarsely chopped; 2 tablespoon lemon juice; Lemon and garlic yogurt dressing; 2 clove garlic, crushed; 300 gram yogurt; 1/4 cup (60ml) lemon juice

Ingredients

2 cup (400g) wild rice blend

1 medium_piece (200g) red capsicum (bell pepper)

1 medium_piece (150g) brown onion, quartered

250 gram cherry tomatoes

350 gram broccolini, halved crossways

1/2 cup (80g) roasted pine nuts

1 cup fresh flat-leaf parsley, coarsely chopped

2 tablespoon lemon juice

Lemon and garlic yogurt dressing

2 clove garlic, crushed

300 gram yogurt

1/4 cup (60ml) lemon juice

Method

1.Make lemon and garlic yogurt dressing. Combine ingredients in small bowl.

2.Cook rice in large saucepan of boiling water, uncovered, until tender; drain. Place in large serving bowl.

3.Quarter capsicum, discard seeds and membranes. Cook capsicum, onion and tomatoes on heated, oiled grill plate (or grill or barbecue) until tender. Chop capsicum and onion coarsely.

4.Boil, steam or microwave broccolini until tender.

5.Combine capsicum, onion, tomatoes, nuts, parsley and juice with rice. Serve salad topped with broccolini then dressing.

Wild rice blend is a pre-made mixture of white long-grain and wild rices. It is available from most supermarkets.
Note

Women's Weekly Food

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