As I've mentioned before, I can get a little carried away when I go shopping. I don't mean shopping shopping... like buying cute jeans or pretty peep-toe wedges or funky nail polish. I mean food shopping. I will easily splurge a gazillion hard-earned dollars on olive oil and sherry vinegar, but I balk at paying $700 for a dress I may only wear once... not to mention accessories. I think my handbag is soooo last decade. I'll buy expensive foodstuffs that I don't have any clue how to use without blinking an eye, but think twice about that shirt that I kind of need. Which brings me to wild rice (did you get that smooth segue?) I saw wild rice and I bought it. I had no idea what I was going to do with it and it has sat on my shelves until it was dangerously to its use-by date. Now, if I'd have bought myself a $700 cocktail dress, I'd be telling my husband to take me out to a cocktail party just so I could justify the purchase instead of making Wild Rice Salad with Asparagus and Baby Corn. Hmmmmmm... What is wrong with this picture?
Wild Rice Salad with Asparagus and Baby Corn
For the Salad:
120g wild rice
100g brown rice
1 bunch asparagus, trimmed
150g baby corn, halved
2 spring onions, thinly sliced
6 radishes, thinly sliced
1 cup baby spinach, roughly chopped
2 tablespoons hazelnuts, toasted, roughly chopped
2 tablespoon mint leaves
pomegranate seeds from halve a pomegranate
For the Dressing:
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
1 tablespoon orange juice
1 teaspoon Dijon mustard
Make the Salad:
Bring a large pan of water to a simmer over medium heat. Add rices and cook for 45 minutes or until tender. Drain, then rinse under cold water. Transfer to a large bowl to cool.
Cook asparagus and corn in a saucepan of boiling water for 3 minutes until tender, then drain and refresh. Slice asparagus in half length ways, then add to the rice with the corn, spring onion, radish, spinach and nuts.
Make the Dressing:
Whisk all the ingredients together, then our over the salad and toss to combine. Top with mint and pomegranate seeds.