Wild Rice Salad With Raisins

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 12 fluid ounces long grain and wild rice blend (supermarket brand)
• 2 ounces raisins
• 1 tablespoon peanut oil
• 2 ounces walnuts
• 3 medium ripe tomatoes, chopped into small pieces
• 3 inches piece cucumbers, diced
• 1 small red pepper, diced
• 1 red skinned dessert apple, chopped
• 3 spring onions, finely chopped (even the green bit!)
• 1 garlic clove
• 1 teaspoon mustard powder
• 3 tablespoons wine vinegar
• 6 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• black pepper

Recipe

• 1 preheat oven to gas 4 / 350°f / 180°c.
• 2 cook the rice as per packet instruction. when cooked but still warm mix with 3-4 tbsp of the dressing, toss the rice around in the dressing and then leave to cool completely.
• 3 make the dressing: pound the garlic with the salt into a creamy paste.
• 4 next work in the mustard powder.
• 5 whisk in the vinegar and olive oil.
• 6 season with plenty of black pepper.
• 7 now toast the walnuts, spread them out on a baking tray and place them in the oven for 8 minutes. (put a timer on, they burn easily).
• 8 mix rice with cucumber, tomatoes, diced pepper, apple, raisins, spring onions and walnuts.
• 9 drizzle with the remaining dressing and mix again so that everything is throughly combined and coated in dressing.