Wild Rice Broad Bean and Garlic Salad Recipe Source: Cook Vegan
Ingredients: Serve 4
1 vegetable stock cube or 2 tsp bouillon powder
600ml (2 ½ cups) water
125g ( ½ cup)wild rice, rinsed
300g ( 2 cups) frozen baby broad beans
Small handful tarragon sprigs
1 plum garlic clove, crushed
5 tbsp olive oil
1 tsp ground cumin
2 tsp white wine vinegar
1 small red onion, finely chopped
225g (1 ¼ cups ) courgettes, grated
Procedures:
Crumble the stock cube or add the bouillon powder to the water in a saucepan, and add the wild rice. Bring to a simmer, cover with alid and cook very gently for 45 – 50 minutes until the rice is tender. Stir in the broad beans and cook for further 5 minutes. Drain thoroughly, tip into a bowl and leave to cool.
Pull the tarragon leaves from the sprigs and tear into smaller pieces combine with the garlic, olive oil, cumin and vinegar in a bowl.
Add the red onion and courgettes to the wild rice and stir in the dressing. Mix well and leave in cool place until ready to serve. End.
Ingredients: Serve 4
1 vegetable stock cube or 2 tsp bouillon powder
600ml (2 ½ cups) water
125g ( ½ cup)wild rice, rinsed
300g ( 2 cups) frozen baby broad beans
Small handful tarragon sprigs
1 plum garlic clove, crushed
5 tbsp olive oil
1 tsp ground cumin
2 tsp white wine vinegar
1 small red onion, finely chopped
225g (1 ¼ cups ) courgettes, grated
Procedures:
Crumble the stock cube or add the bouillon powder to the water in a saucepan, and add the wild rice. Bring to a simmer, cover with alid and cook very gently for 45 – 50 minutes until the rice is tender. Stir in the broad beans and cook for further 5 minutes. Drain thoroughly, tip into a bowl and leave to cool.
Pull the tarragon leaves from the sprigs and tear into smaller pieces combine with the garlic, olive oil, cumin and vinegar in a bowl.
Add the red onion and courgettes to the wild rice and stir in the dressing. Mix well and leave in cool place until ready to serve. End.
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