Spiced Wild Rice and Pea Salad

This spiced wild rice and pea salad is a lovely salad to eat at any time of year and is a great vegan choice too. Perfect as a main meal or a side dish.

Course appetiser, Main Course, Side Dish

Cuisine International

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 388kcal

Author Corina Blum

Ingredients

250 g wild rice
3 cardamom pods
2 bay leaves
50 g pine nuts
1 large carrot finely diced
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon ground cumin
250 g frozen peas
Handful of fresh parsley
1 red onion finely diced
Juice of 1 lemon

Metric - US Customary

Instructions

Cook the rice by boiling it for about 15 minutes with the cardamom pods and bay leaves.
Put the pine nuts in a dry frying pan and toast them gently until they are golden. Set them aside.
Put a little oil in the frying pan, cook the carrots gently for about 5 minutes then stir in the ground spices
Add the peas to the rice a couple of minutes before the rice has finished cooking then drain the rice and put it in the pan with the carrots. Stir the carrot and spices into the rice
Chop the parsley and finely dice the red onion. Stir them into the rice too.
Squeeze over the lemon juice and add a little extra virgin olive oil. Sprinkle the pine nuts over the top when serving.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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