Orange, fennel & wild rice salad

Orange, fennel & wild rice salad

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Prep: 45 mins Cook: 25 mins

Easy

Serves 8 - 12

Use up leftover roasted veg from Christmas dinner, nuts and citrus fruits in this light, bright and fresh rice salad - perfect for a Boxing Day buffet

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (8)

  • kcal332
  • fat17g
  • saturates2g
  • carbs34g
  • sugars17g
  • fibre8g
  • protein7g
  • salt0.6g
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Ingredients

  • 500g carrots we used purple and orange ones), peeled, halved and cut into short batons on an angle
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g mixed basmati & wild rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 75g Puy lentils
  • 3 oranges
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • large fennel bulb, quartered, core removed, thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 red onion, halved and thinly sliced
  • 200g seedless red grapes, halved
  • 100g pecans, chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • large handful parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • large handful mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the dressing

  • 2 tbsp Dijon mustard
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp maple syrup

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the carrots, oil and some seasoning on a large baking tray. Cook for 25-30 mins until tender. While the carrots cook, fill 2 large pans with salted water and bring to the boil. Add the rice to one pan and the lentils to the other. Cook following pack instructions, or until just cooked, then drain and set aside to cool.

  2. Zest the oranges over a large bowl. Cut away the peel and pith, then cut along each piece of membrane to remove the segments, catching any juices in the bowl. Set the segments aside. Add the ingredients for the dressing to the orange zest and juice, season and whisk.

  3. When the carrots have cooled a little, add to the dressing with the remaining salad ingredients, including the cooked rice, lentils and orange segments. Toss together and serve on a big platter.

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Comments (2)

Plunki's picture

Really delicious, everyone loved it. I use mixed nuts including almonds, hazelnuts and cashews and it gets even better when you caramelise them with honey, salt, and a pinch of chili.

debbieafw's picture

Delicious and fresh. Would rate 5stars, but rating doesn't work on phone app.

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