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Published November 28th 2012
Wild rice salad with spinach, pecans and figs
This salad is absolutely delicious and goes well with BBQ meat of any kind, fish and of course, a glass of red.
Easy and quick to make, you can keep the dressing in the fridge for ages until you're ready to use it again. The wild rice is crunchy and tastes a bit like tea, it goes beautifully with the moist juicy figs, pecans and orange balsamic dressing.
Ingredients: 2 cups wild rice (available in small packets at larger Supermarket chains) 100g coarsely chopped baby spinach leaves 2 green onions, thinly sliced, or I use shallots cup (90g) coarsely chopped pecans
cup (100g) thinly sliced dried figs
Orange Balsamic dressing: 2 teaspoons of finely grated orange rind cup (125ml) orange juice
2 tablespoons Olive oil
1 tablespoon white Balsamic vinegar
Pecans can reduce the 'bad' cholesterol levels in the body. Scott Bauer/Wikimedia Commons
1. Cook rice in a microwave rice cooker or on stove-top as per packet instructions. Rice should be a little curled at the ends with some of the rice turning a white colour. Rice should be a little crunchy. Rinse under water, drain and place in a large bowl.
2. Make balsamic dressing by combining the ingredients above. Combine ingredients into a screw-top jar with pourer and shake well.
3. Add dressing and remaining ingredients to rice; mix gently.
The finished salad is zesty and crunchy. The orange balsamic dressing is to die for.