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Minted rice and grape salad

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow

Dressing

  • ⅓ cup (80 ml/2¾ fl oz) olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 cup (185 g/6 oz) cooked brown rice
  • 1 cup (150 g/5 oz) cooked wild rice
  • 1 small red onion, diced
  • 20 purple grapes, halved
  • 20 green grapes, halved
  • 1 cup (125 g/4 oz) chopped celery
  • ¼ cup (30 g/1 oz) chopped pecans
  • ¼ cup (15 g/½ oz) chopped mint

Method

1. To make Dressing: Mix the oil, vinegar and mustard in a screw-top jar. Season with salt and pepper, and shake well.

2. Combine the warm brown and wild rice in a large bowl. Pour in the Dressing. Cover and refrigerate to cool.

3. Add the onion, grapes, celery, pecans and mint to the rice. Toss gently and serve.

Main ingredient:
Rice
Course:
Lunch
Occasion:
Picnic, Midweek dinner

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