Wild and Brown Rice Salad with Roasted Brazil Nuts

Ingredients

Salad

• 300 g wild rice, soaked for 2 hours
• 300 g brown rice, perhaps "Sunbrown Quick"
• 400 g brazil nuts
• 2 large handfuls baby spinach
• 1 large Spanish onion
• 4 tbsp currants
• 1 x Granny Smith apple, cut into matchsticks
• 3 tbsp parsley, chopped
• 3 tbsp coriander, chopped
• 3 tbsp fresh chives, chopped

Dressing

• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• 6 tbsp olive oil
• zest and juice of 1 orange
• salt and freshly ground pepper

Directions

1. Toast the nuts in the oven at 190°C.
2. For 10 minutes, or alternatively in the microwave on "high" until golden.
3. Bring a large pot of water to the boil and salt generously.
4. Add the wild rice and the brown rice to the boiling water and simmer until tender, about 15–20 minutes.
5. Drain the rice and transfer to a large bowl.
6. Add the spinach to the hot rice and allow the heat of the rice to wilt the spinach.
7. Add the spanish onion, currants, apple sticks, chopped nuts and herbs and mix well with the rice mixture.
8. Mix the dressing ingredients together with a whisk until emulsified and pour over the rice, mixing well while the rice is still warm.
9. Garnish with the large nuts and serve either warm or at room temperature.