Wild rice and cabbage salad with sultanas and a hot spiced dressing
- Details
- By Laurence Guy
- Start by taking a handful of sultanas and placing them in a bowl before covering them with some boiled water to plump up.
- Cook your wild rice. There are some great mixed packs available now mixing different grains, I always estimate half a mug of rice per person.
- Finely shred your hard cabbage, and steam until tender.
- Dress your cooked wild rice with soy sauce, olive oil and some finely chopped parsley, mix well before covering.
- Make your hot spiced dressing by heating the olive oil in a pan gently until just hot
- Remove from the heat and add caraway seeds, a pinch of salt and pepper, paprika, a pinch of chilli flakes, bay leaf, garlic and some torn up thyme.
- Stir a little and leave for about five minutes before adding a tablespoon of lemon juice, this will stop the cooking process so it's important that you allow time for the spices to infuse into the oil. This dressing will improve with age but can be used straight away.
- Finish the salad by adding the cabbage to the rice along with the drained sultanas before dressing with the infused oil.
