6 cups cooked basmati and wild rice mixture*
1⁄2 small red onion, finely chopped
1 cup diced red capsicum
1 cup corn kernels, fresh or tinned (drained)
1⁄2 cup finely chopped dried figs
1⁄3 cup chopped roasted cashews (unsalted)
1⁄3 cup chopped pecans
1⁄4 cup finely chopped spring onions
For the dressing:
4 tablespoons red wine vinegar
2 tablespoons lemon juice
1 garlic clove, crushed
2 tablespoon Dijon mustard
1⁄2 cup olive oil
11⁄2 tablespoons caster sugar
salt and freshly ground pepper, to taste
1. Make dressing: Place all dressing ingredients in a screw-top jar and shake well.
2. Combine rice, onion, capsicum and corn in a large bowl. Just before serving gently toss figs, cashews, pecans, spring onions and dressing through the salad.
* If rice mixture unavailable, rice proportions should be 4 cups cooked basmati rice
and 2 cups cooked wild rice.
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