This spiced wild rice and pea salad is a lovely salad to eat at any time of year and is a great vegan choice too. Perfect as a main meal or a side dish.
Cook the rice by boiling it for about 15 minutes with the cardamom pods and bay leaves.
Put the pine nuts in a dry frying pan and toast them gently until they are golden. Set them aside.
Put a little oil in the frying pan, cook the carrots gently for about 5 minutes then stir in the ground spices
Add the peas to the rice a couple of minutes before the rice has finished cooking then drain the rice and put it in the pan with the carrots. Stir the carrot and spices into the rice
Chop the parsley and finely dice the red onion. Stir them into the rice too.
Squeeze over the lemon juice and add a little extra virgin olive oil. Sprinkle the pine nuts over the top when serving.
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Notes
Nutritional information is approximate and a guideline only.