Calypso rice salad
Instructions:
- 1 1â„2 cups wild rice
- 2 oranges
- 1â„2 cup red currants, removed from their stems
- 1 red bell pepper, diced
- 4 green onions (scallions), cut in thin slices on the bias
- 1 small red onion, finely chopped
- 2 tbsp chopped fresh cilantro leaves
- 2 tbsp chopped fresh mint leaves
- 1â„2 tsp ground coriander
- 1â„4 tsp cayenne
- Juice of 1 small lime
- 3 tbsp extra virgin olive oil
- 1 tsp wild-blossom honey
- Kosher salt and freshly ground black pepper
- Cook the wild rice in a pan of boiling salted water until just tender, 45–50 minutes. Drain, rinse with cold water, and drain again well. Tip the rice into a salad bowl.
- While the rice is cooking, peel the oranges, holding them over a bowl to catch the juice. Be sure to cut off all the white pith. Cut the flesh into sections, cutting down on either side of each membrane. Put the sections to one side. Squeeze all the peel, pith, and membranes over the bowl to collect the last of the juice, then discard. Set the juice aside.
- When the rice is ready, add the orange sections, red currants, red bell pepper, green and red onions, and herbs to the salad bowl.
- Add the spices, lime juice, oil, and honey to the orange juice and whisk to mix. Season to taste. Pour this dressing over the salad and toss gently. Serve at room temperature.
- ServeS 4
- PreP time: 15 minuteS
- Cook time: 45–50 minuteS