INGREDIENTS:

• 1 cup wild rice mix

• 400 grams roasted Brazil nuts, chopped roughly (any roasted nut will do but Brazil is best)

• 2 large handfuls baby spinach leaves

• 4 tablespoons currants

• 1 Granny Smith apple, peeled and chopped

• 3 tablespoons parsley, chopped

• 3 tablespoons coriander, chopped

• 3 tablespoons chives, chopped

DRESSING:

• 2 tablespoons vinegar

• 2 tablespoons lemon juice

• 6 tablespoons oil

• Juice and rind of 1 orange

DIRECTIONS:

1. Cook the rice mixture according to directions and while hot toss through the spinach leaves.

2. When cool toss through the rest of the ingredients.

3. Combine all the dressing ingredients until emulsified and pour over the rice mixture.