Wild rice salad with asparagus and baby corn

Whether you've always loved to prepare or else you've chosen it up like a hobby throughout quarantine, we would see a guess that you're on the lookout for new recipes to tryout. After all, getting creative in your kitchen can be a superb and worthwhile means to spend time.

We've assembled most of the very most lovedand highest ranked Wild rice salad with asparagus and baby corn inside our website. It is the finest of the Ideal!

We have piled up the best recipes ever. They are our most loved, rated and commented 5 star recipes from our big local neighborhood, all in 1 area. These apps, mains, desserts and much are ensured delicious!

How to make Wild rice salad with asparagus and baby corn

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:48
  • Total Time : 0:58

Ingredients

  • 2/3 cup (120g) wild rice
  • 1/2 cup (100g) brown rice
  • 1 bunch asparagus, trimmed
  • 1 punnet baby corn, halved
  • 2 spring onions, thinly sliced
  • 6 radishes, thinly sliced
  • 1 cup baby spinach
  • 2 tablespoons hazelnuts, toasted, roughly chopped
  • 2 tablespoons mint leaves
  • 2 tablespoons pomegranate seeds

Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon orange juice
  • 1 teaspoon Dijon mustard

Method

  • Step 1 Bring a large saucepan 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.
  • Step 2 Cook asparagus and corn in a saucepan of boiling water for 3 minutes until tender, then drain and refresh. Slice asparagus, then add to rice with corn, onion, radish, spinach and nuts.
  • Step 3 For the dressing, whisk all the ingredients together, then pour over the salad and toss to combine. Divide among 4 bowls and top with mint and pomegranate seeds to serve.

© Copyright 2020 Get Recipe Book - All Rights Reserved