Wild rice salad



  • 400 g mixed rice, such as Camargue, wild and long-grain
  • 150 g mixed nuts
  • ½ a bunch of fresh Basil
  • ½ a bunch of fresh mint
  • 75 g dried apricots
  • extra virgin olive oil


  • Cook the rice according to the packet instructions until tender. Drain, then allow to cool.
  • Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.
  • Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.


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