Wednesday 30 January 2008

Brown & Wild Rice Salad with Feta and Herbs

Have you tried Tastic's Brown & Wild Rice with Lentils? An excellent wholesome staple for family meals (although you will get long faces if it comes up too often). Try it in this nutty, crunchy, deeply herbal salad:

Brown & Wild Rice Salad with Feta and Herbs
1 cup Tastic Brown & Wild Rice with Lentils
6 spring onions, thinly sliced
1 bunch fresh coriander, chopped
1 bunch fresh watercress, chopped (or parsley or mint, or both)
1 cup ripe cherry tomatoes, halved
1 cup baby carrots, sliced
2 discs feta cheese, crumbled
a handful of toasted sunflower seeds

For the dressing:
1/3 cup (80 ml) freshly squeezed lemon juice (2- 3 lemons)
2/3 cup (160 ml) olive oil
3 cloves fresh garlic, peeled and crushed
2 tsp (10 ml) powdered cumin
1 tsp (5 ml) powdered coriander
1 tsp (5 ml) tahini (optional)
salt and milled black pepper

Cook the rice according to the packet instructions. While it's cooking, make the dressing by combining the ingredients and whisking well. Drain the rice and rinse under a cold tap for a moment. Tip the warm rice into a bowl. Add all the remaining ingredients. Pour over the dressing and toss well to combine. Season well. Top with extra feta and a scattering of whole coriander leaves. Serve at room temperature.

Serves 4 as a side salad.
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