Vegan Wild Rice Salad with Puffed Quinoa and Dried Figs
Who would have thought an old-world grain and some grass could taste so magnificent? We show you how to introduce a Vegan Wild Rice Salad to your dinner party table.
Rinse the wild rice. Place in a small saucepan and add 1 ½ cups of water. Close the lid and boil on medium heat for 30 minutes. Drain in colander and rinse in cold water and pat dry.
Rinse the brown rice. Place in a small saucepan and add 1 ½ cups of water. Close the lid and boil for 30 minutes. Turn off the heat and let it steam in the pot for a further 10 minutes. Remove the brown rice from the pot and allow to cool.
Dry toast the puffed quinoa in a small fry pan for 30 seconds.
Dry toast the pine nuts in a small fry pan until golden brown.
Cut the dried figs in half. Slice them into thin wedges.
Slice the red onion thinly. Add 2 tsp of olive oil and fry in a medium fry pan until caramelised. Remove and allow to cool.
In a large mixing bowl, add the cooked wild rice, cooked brown rice, toasted puffed quinoa, toasted pine nuts, sliced dried figs, caramelised red onions and double roasted chickpeas. Mix well.
Roughly chop cilantro (coriander) and set aside.
Salad Dressing
In a small mixing bowl, add the olive oil, balsamic vinegar, garlic, sugar and allspice.
Stir until well combined.
Assembly
Remove the garlic from the dressing.
Add the dressing to the pre-mixed salad ingredients.
Add chopped cilantro (coriander) and mix thoroughly.
Notes
You can replace brown rice for any other rice.
Puffed quinoa may be replaced with any other puffed grains such as amaranth or sorghum.
If you would like your dried figs softer, soak for 10-15 minutes.
This is one of those salads where you can prepare ahead of time so if you’re entertaining, it’s great to have as you can make it earlier and concentrate on other dishes. Just dress when you’re ready to eat.