Name: Wild rice and chorizo salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: Dressing; 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup (60ml) white balsamic vinegar; 2 teaspoon caster sugar; 1/2 cup (90g) wild rice; 1 1/2 cup (300g) long-grain brown rice; 1 tablespoon light olive oil; 2 corn cobs, kernels removed; 2 cured chorizo, halved lengthways, thinly sliced diagonally; 2 clove garlic, crushed; 1 red capsicum, cut into strips; 1 lebanese cucumber, halved lengthways, seeded, thinly sliced diagonally; 1 cup flat-leaf parsley leaves; 1 tablespoon grated lemon zest

Ingredients

Dressing

1/4 cup (60ml) lemon juice

1/4 cup (60ml) extra virgin olive oil

1/4 cup (60ml) white balsamic vinegar

2 teaspoon caster sugar

1/2 cup (90g) wild rice

1 1/2 cup (300g) long-grain brown rice

1 tablespoon light olive oil

2 corn cobs, kernels removed

2 cured chorizo, halved lengthways, thinly sliced diagonally

2 clove garlic, crushed

1 red capsicum, cut into strips

1 lebanese cucumber, halved lengthways, seeded, thinly sliced diagonally

1 cup flat-leaf parsley leaves

1 tablespoon grated lemon zest

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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