Events and Celebrations

Toasted Peanut & Wild Rice Salad

prep 5 mins cook 30 mins
  • 125 g (4 oz) basmati rice
  • 25 g (1 oz) wild rice
  • 1 bunch of spring onions, chopped
  • 125 g (4 oz) sultanas
  • 125 g (4 oz) toasted peanuts
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon sunflower oil

Cook both types of rice according to the instructions on the packets. Rinse in cold water and drain thoroughly.

Mix together the cooked rice, spring onions, sultanas and peanuts in a large bowl.

Pour the vinegar and oil into a small bowl and whisk together, then stir the dressing into the rice mixture. Serve with a salad of crisp green leaves.

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