Moroccan Wild Rice Salad
Author: Ria
Recipe type: Salad
- 1 cup mixed wild rice
- 3 tbsp soy sauce
- 1 green or yellow zucchini
- 1 cup cooked garbanzo beans, from a can
- 1 green pepper
- 1 tomato
- ½ red onion
- ½ cup dried apricots
- ¼ cup raisins
- 1 bunch cilantro leaves
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- 1 tsp curry powder
- ½ tsp red chili powder
- 2 tbsp rice vinegar
- 2 tbsp lemon juice
- 1 tbsp honey
- ¼ cup almond slices and1 lemon, to garnish
- Lettuce leaves, to serve
- Salt to taste
- Cut the zucchini into bite sized pieces.
- Cook the wild rice, according to package instructions, along with the soy sauce and salt to taste.
- When the rice is cooked, turn off the heat and place the zucchini pieces on top of the rice. Cover the pan and let it rest for 10 minutes.
- Thinly slice the red onion, pepper and tomato.
- Slice the apricots thinly.
- Chop the cilantro.
- Mix together the vegetables, garbanzo beans, sliced apricots, raisins, and chopped cilantro.
- Set a frying pan on low heat and dry roast the coriander powder for 1 minute.
- Add the turmeric powder and continue roasting for another minute.
- Add the curry powder and chili powder and remove from the heat and keep stirring till cool.
- In a large bowl, mix the rice vinegar, lemon juice and honey.
- Add the roasted powders and mix well to make the dressing.
- Add the cooked rice to the dressing. Mix well.
- Add the vegetables-beans-fruits-cilantro combination and mix well.
- Serve on a bed of lettuce leaves, garnished with almond sliced and lemon wedges.
Recipe by Pepper Route at http://pepperroute.com/moroccan-wild-rice-salad/
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