Spinach Brown Rice Salad

Ingredients

• 200 g Wild rice
• Salt
• 4 Spring Onions
• 1 handful parsley
• 150 g lamb’s lettuce
• 100 g Baby spinach
• 3 tbsp white wine vinegar
• 2 tbsp lemon juice
• a pinch raw cane sugar
• Pepper
• 4 tbsp rapeseed oil
• 40 g cashew nuts

Instructions

1. 1.

   Cook the rice according to package instructions in salted water. Drain, let stand and cool.

2. 2.

   Meanwhile wash and trim the spring onions, slicing them into thin rings. Wash, trim and dry the parsley, lamb’s lettuce and spinach; pat dry. Remove leaves from the parsley stems.

3. 3.

   For the vinaigrette whisk together vinegar, lemon juice, sugar, salt, pepper and oil. Toss the cooled rice with lamb’s lettuce, spinach, spring onions and parsley, then dress with the vinaigrette. Arrange on plates and sprinkle with cashew nuts.