Wild rice and pecan salad

Cooking Salads Wild rice and pecan salad

Make this side dish a part of your relaxing, flavour-filled Christmas banquet that the whole family will enjoy.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Cook rices separately following packet directions. Drain. Rinse under cold water.
  2. Place rices, celery, onion, pecans and chives in a bowl. Stir to combine.
  3. Place lemon juice, oil, vinegar, yoghurt and sugar in a screw-top jar. ason with salt and pepper. Secure lid. Shake to combine.
  4. Add lemon juice mixture to rice mixture (see note). Toss to combine. Serve.

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1 cup white long-grain rice
100g packet wild rice
2 celery stalks, trimmed, sliced
4 green onions, thinly sliced
1/2 cup pecan nuts, roughly chopped
2 tbsp chopped fresh chives
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp plain yoghurt
1/2 tsp caster sugar

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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