Name: Orange, fennel & wild rice salad
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Middle Eastern
Ingredients: 500g carrots (we used purple and orange), peeled, halved and cut into short batons; 1 tbsp olive oil; 100g mixed basmati & wild rice; 75g puy lentils; 3 oranges; large fennel bulb quartered, core removed, thinly sliced; 1 red onion halved and thinly sliced; 200g seedless red grapes halved; 100g pecans chopped; large handful of parsley chopped; large handful of mint chopped; 2 tbsp Dijon mustard; 1 lemon zested and juiced; 4 tbsp olive oil; 1 tbsp maple syrup

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Orange, fennel & wild rice salad

Orange, fennel & wild rice salad

Cassie Best

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Serves 8 - 12

Easy

Prep: 45 mins

Cook: 25 mins

A star rating of 4 out of 5.2 ratingsRate

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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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g carrots

(we used purple and orange), peeled, halved and cut into short batons
1 tbsp olive oil
100g mixed basmati & wild rice
75g puy lentils
3 oranges
large fennel bulb

quartered, core removed, thinly sliced
1 red onion

halved and thinly sliced
200g seedless red grapes

halved
100g pecans

chopped
large handful of parsley

chopped
large handful of mint

chopped

For the dressing

2 tbsp Dijon mustard
1 lemon

zested and juiced
4 tbsp olive oil
1 tbsp maple syrup

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Nutrition: per serving (8)

kcal332
fat17g
saturates2g
carbs34g
sugars17g
fibre8g
protein7g
salt0.6g

Method

step 1

Heat the oven to 200C/180C fan/gas 6, or if using an air fryer heat it to 190C. 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.
step 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.
step 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.

RECIPE TIPS

CHRISTMAS LEFTOVERS

Use leftover roasted carrots from your Christmas dinner if you have some and substitute the pecans for any nuts you have in the cupboard.

Recipe from Good Food magazine, December 2015

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A star rating of 4 out of 5.2 ratings

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