Toasted Almond, Red Onion and Balsamic Vinegar, Wild Rice Salad (serves 4)
- 1 1/3 cup red and wild rice mix
- 2/3 cup basmati rice
- 1 cup bulgar wheat
- handful of raw almonds
- a small red onion
- 1 tin chickpeas
- 1 avocado
- 2 tomatoes
- half a yellow bell pepper
- a splash of balsamic vinegar
- a glug of olive oil
- juice of half a lemon
- salt and pepper
Boil the rice on high heat, in plenty of water for 5 minutes, then add the bulgar, turn down to medium and continue to heat for 10 minutes, or until the rice is cooked but still firm. Add in the chickpeas and cook for another couple of minutes. Pour into a sieve and wash thoroughly under the cold water. Place the sieve over a pan/bowl and leave to one side to drain.
Cut the onion into half rings, and fry on low, in a little olive oil. When it begins to caramelise, add in the almonds, chopped up pepper, and a splash of balsamic vinegar. Toast and crisp up.
Chop the tomatoes and avocado and combine with the rice and onion mixtures. Season with more balsamic vinegar, the lemon juice, a little oil and salt and pepper. Garnish with flax seeds and serve cold on a bed of spinach if desired.
