Bejewelled Wild Rice & Risoni Salad, artwork by Tai Snaith

Posted on
in Art & Design, Illustrated Recipes, Recipes, Salads & Vegetables

Bejewelled Wild Rice & Risoni Salad, artwork by Tai Snaith

Posted on
in Art & Design, Illustrated Recipes, Recipes, Salads & Vegetables

This salad is as beautiful on the plate as it is to the palate and the perfect addition to any dinner table or picnic blanket. If pomegranates aren’t in season, you can substitute any sweet and tangy red fruit, such as grapes, strawberries or even dried cranberries.

Serves 4

  • 200 g (7 oz/1 cup) wild rice
  • 220 g (73/4 oz/1 cup) risoni pasta
  • 75 g (23/4 oz/1⁄2 cup) sunflower seeds
  • 1⁄2 cup finely chopped mint
  • 2 zucchini (courgette), sliced in half lengthwise, then into 5 mm (1/8 inch) thick
  • 1⁄2 cup pomegranate seeds
  • 1 tablespoon finely grated lemon zest
  • 60 ml (2 floz/1/4 cup) lemon juice
  • 2 tablespoons olive oil

Put 1 litre (35 fl oz/4 cups) water in a large saucepan and bring to the boil. Add the wild rice and cook for about 40 minutes, or until the rice is just cracked, then fluff with a fork and set aside to cool.

Cook the risoni in a saucepan of boiling salted water for about 7 minutes (it should be a little underdone, as it will continue to cook after you remove it from the heat), then drain and set aside to cool

Steam the zucchini in a steamer over a saucepan of boiling water for 2–3 minutes, or until slightly underdone (they will continue to soften after removing them from the heat).

In a large bowl, combine the zucchini with the wild rice, risoni, mint and pomegranate seeds. In a separate bowl, mix together the lemon zest, lemon juice, olive oil and season with sea salt and freshly ground black pepper. Add to the salad and toss to combine. Serve at room temperature.