INGREDIENTS:
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1 cup wild rice mix
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400 grams roasted Brazil nuts, chopped roughly (any roasted nut will do but Brazil is best)
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2 large handfuls baby spinach leaves
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4 tablespoons currants
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1 Granny Smith apple, peeled and chopped
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3 tablespoons parsley, chopped
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3 tablespoons coriander, chopped
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3 tablespoons chives, chopped
DRESSING:
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2 tablespoons vinegar
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2 tablespoons lemon juice
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6 tablespoons oil
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Juice and rind of 1 orange
DIRECTIONS:
- Cook the rice mixture according to directions and while hot toss through the spinach leaves.
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When cool toss through the rest of the ingredients.
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Combine all the dressing ingredients until emulsified and pour over the rice mixture.