Wild Rice and Asparagus Salad with Sumac Dressing and Lemon Thyme
A zesty early summer salad with asparagus and wild rice.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2
Ingredients
SALAD
150g(2/3 cup) mixed wild rice and basmati rice
75g(1/3 cup) shelled broad beans (fresh or frozen)
100g(1/2 cup) fine beans, topped and tailed
75g(1/3 cup) asparagus, woody ends snapped off
25g(1/8 cup) lemon thyme, roughly chopped
salt and pepper to taste
DRESSING
2tbsphazelnut oil
2tbspwhite wine vinegar
1tbspDijon mustard
11/2tspsumac
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.