Wild Rice Salad
This wild rice salad can be served warm or cold and is filled with delicious and nutritious ingredients of all textures: soft sweet potatoes, sweet crunchy apples, creamy savoury goat cheese, caramelised pecans and crunchy kale. As the ingredients and herbs make all the flavour, there is no dressing and the salad can be kept well for days.
Ingredients
Serves 2
Preparation time 50 minutes
300 g mixed wild rice
1 litre chicken broth
1 onion
3 garlic gloves
1 large sweet potato
100 g pecan nuts
70 g kale
1 apple
125 g soft goats’ cheese
1.5 tbsp sugar
1 tsp oregano
2 tsp thyme
salt & pepper
Method
Bring 1 litre chicken broth to the boil in a large sauce pan, add 300 g wild rice and reduce heat to medium. Cook rice for about 45 minutes until softened.
In the meantime, preheat oven to 200 degrees. Peel and cut 1 large sweet potato into 1 cm cubes. Place into a mixing bowl.
Finely cut 1 onion and 3 garlic gloves and add to mixing bowl, too. Drizzle with 3 tbsp olive oil and season with 1 tsp oregano, 2 tsp thyme, as well as salt and pepper. Mix well.
Spread vegetables on a baking tray and place on middle oven rack for 30 minutes until sweet potato is tender.
In preparation for the crispy kale: Place 70 g kale into the same mixing bowl as used for the sweet potato and remove all stalks. Drizzle with 1.5 tsp olive oil and 1 tsp salt. Mix well, so all kale leafs are covered with oil and salt. Spread kale out on a baking tray. After taking the sweet potato out of the oven, bake kale for 10-15 minutes until crispy.
To caramelise the pecans: Heat 1.5 tsp sugar and 1 tbsp water up in a small non-stick frying pan on medium heat. When the sugar is bubbling, add 100 g pecan nuts and stir thoroughly for about 3 minutes or until the water has evaporated. Be cautious to not burn the pecans. Place them on a sheet of baking paper to cool down.
Drain rice in a sieve, when cooked and transfer to a large mixing or salad bowl. Mix with sweet potato.
Cut 1 apple and 125 g goats cheese into small pieces and add to the salad with crispy kale and pecan nuts. Season with more salt & pepper if needed.
The salad can be served both warm or cold
Enjoy!
