How to Make Wild Rice Broad Bean and Garlic Salad

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

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.
How to Make Wild Rice Broad Bean and Garlic Salad

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