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Wild Rice and Asparagus Salad with Sumac and Lemon Thyme
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Wild Rice and Asparagus Salad with Sumac Dressing and Lemon Thyme

A zesty early summer salad with asparagus and wild rice.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2

Ingredients

SALAD

  • 150 g (2/3 cup) mixed wild rice and basmati rice
  • 75 g (1/3 cup) shelled broad beans (fresh or frozen)
  • 100 g (1/2 cup) fine beans, topped and tailed
  • 75 g (1/3 cup) asparagus, woody ends snapped off
  • 25 g (1/8 cup) lemon thyme, roughly chopped
  • salt and pepper to taste

DRESSING

  • 2 tbsp hazelnut oil
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 11/2 tsp sumac

Instructions

  • Cook the broad beans in boiling water for 5 minutes, drain and refresh under cold running water, slip the outer skins off.
  • Steam the asparagus and fine beans for 5 minutes or until fork tender, refresh under cold running water.
  • Cook the rice in a large pan of boiling water for 20-25 minutes until just tender (or according to packet instructions) drain and refresh under cold running water.
  • Place the rice in a large bowl, add the beans, asparagus, lemon thyme and salt and pepper to taste, stir gently to combine.
  • Whisk or blend the ingredients for the dressing thoroughly and pour into a small bowl.
  • Serve the rice salad with the dressing on the side for people to help themselves.