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miscellaneous | wild rice salad

Serves 2-4

This is a beautiful salad which is based on one served in a fantastic little bistro in Sonoma, California. It's ideal for a lunch, picnic or served as a side dish.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Dressing:

Method...

  1. Cook the rice and barley according to packet instructions, rinse under cold water and drain.
  2. In a bowl, put the celery, cucumber, tomatoes, carrot, onion, red pepper and coriander.
  3. Put all the dressing ingredients in a lidded jar and shake.
  4. Add the rice and barley to the celery etc, mix well and drizzle as much dressing into the mixture as you like.
  5. Mix well and serve.

Maybe serve with...

This was lovely served with a foccacia filled with houmous and roast vegetables but it would work well with anything. Roast vegetables often means pepper, courgette and aubergine but a combination of roast cauli, carrot, broccoli, parsnip, peppers and celery works really well.



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