hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Quick cuisine

17Sep 12

Wild Rice Salad with Mustard Vinaigrette

Wild Rice Salad with Mustard VinaigretteIf you love salads that are consistent enough to eat as a main course and have many different ingredients, then this Wild Rice Salad with Mustard Vinaigrette is for you! I invented it myself one day when a friend came round for lunch and I didn’t feel like cooking.

The second time I made it, I couldn’t remember all the exact ingredients I had used the first time, but that’s the great thing about it! You can use whatever ingredients you have available at the time, so it doesn’t always have to be the same. You can use any kind of hard or crumbly cheese, and any kind of fish. If you don’t like fish, use ham. If you’re not keen on capers, just leave them out or add something else you like.

I know sun-dried tomatoes aren’t the kind of thing we always have at home, so just use fresh tomatoes! And if you are feeling particularly lazy and can’t be bothered to make the vinaigrette, then just add olive oil, vinegar and salt. But I strongly recommend the mustard vinaigrette – it makes for a much tastier salad.

Apart from being a fun idea for a main meal at home, this salad is wonderful for picnics. It makes for a very complete, balanced and healthy dish, as it contains protein, carbohydrates and healthy fats. You could also try my rice salad with spinach and avocado. Very tasty!

Wild Rice Salad with Mustard Vinaigrette
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
If you love salads that are consistent enough to eat as a main course and have many different ingredients, then this Wild Rice Salad with Mustard Vinaigrette is for you!
Ingredients
  • FOR THE SALAD:
  • 200g mixed long grain and wild rice
  • ½ cucumber
  • 5 or 6 oil-packed sun-dried tomatoes, drained
  • 20g cheddar cheese
  • 1 tbsp drained capers
  • 1 heaped tbsp pitted black olives
  • ½ small tin sweet corn
  • 5 or 6 canned anchovy fillets
  • 2 spring onions
  • FOR THE MUSTARD VINAIGRETTE:
  • 2 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • Aprox. 6 tbsp virgin olive oil
  • 1 tsp salt
Instructions
  1. Boil the rice, cool under cold water, drain and leave to cool some more.
  2. Cut the olives into quarters.
  3. Finely dice all the other ingredients, except the sweet corn and capers.
  4. Mix all the ingredients with the rice in a large bowl.
  5. To make the vinaigrette, use a fork or a whisk to mix the mustard, salt and vinegar in a small bowl.
  6. Add the olive oil little by little, while whisking (or stirring rapidly with your fork) continually.
  7. When all the oil has been added and you have a smooth emulsion, try it and adjust any ingredients if necessary.
  8. Mix the vinaigrette into the salad and serve.

 

Tags: , , , , , , , , , , , , ,

2 comments

  1. This is one of my new faves!

    Reply
  2. Really like the look of this one.

    Reply

Write your comment

Rate this recipe:  
*