Tuesday , May 17 2022
Wild Rice Salad 1

Wild Rice Salad

Recipe from Julia Martin; Purple Plum Catering

Recipe published in Feast, Issue 34 – March 2019 

Serves 2-4


175g of wild rice, rinsed
1/2tsp of fine sea salt
2 medium sweet potatoes, peeled and sliced into 1 inch cubes
11/2tbsp of extra virgin olive oil
230g of raw pepitas (green pumpkin seeds), sunflower seeds, chopped pecans or almonds, or any combination thereof
140g of rocket
65g of tofu, crumbled
65g of spring onions, thinly sliced
30g of dried cranberries

For the ginger dressing (this makes extra)
1/2cup of extra virgin olive oil
2tbsp of apple cider vinegar, to taste
2tbsp of Dijon mustard
1tbsp of maple syrup or honey
2tsp of finely grated fresh ginger
1/2 tsp of fine sea salt
about 20 twists of freshly ground black pepper

1. Bring a large pot of water to boil, add the rinsed rice and continue boiling. When the rice is cooked, season with 1/4tsp of salt
2. Meanwhile, to roast the sweet potatoes: Preheat the oven to 220°C. Line a large, rimmed baking sheet with baking parchment. Place the cubed sweet potato on the pan, drizzle with the olive oil and sprinkle with 1/4tsp of the salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, turning halfway. Leave the oven on and put the sweet potatoes aside to cool 3. To make the dressing, simply combine all of the ingredients in a small bowl and whisk until thoroughly combined. Set aside
4. Combine the rocket, wild rice and roasted sweet potatoes in a large serving bowl or platter. Spread the seeds and/or chopped nuts on your parchment-covered baking sheet. Bake for 3 to 4 minutes, until lightly golden and fragrant. Spread the toasted seeds/nuts over the salad. Top with
the crumbled tofu, spring onions and dried cranberries. Drizzle most of the dressing on top.
Toss to combine.

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