Wild rice and carrot salad recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 236 calories / serving
  • Healthy
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Wild rice and carrot salad HERO

Cook the rice in boiling water, following the packet instructions.

Place in a serving bowl and allow to cool. Mix in the grated carrot, spring onions, celery and nuts.

Combine the dressing ingredients in a jar and store in the fridge until ready to take to the picnic.


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  • Ingredients

  • 250g (8oz) wild rice mix
  • 2 carrots, grated
  • 4 spring onions, chopped
  • 3 sticks celery, chopped
  • 50g (2oz) chopped pecan nuts
  • For the dressing

  • 2tbsp orange juice
  • 1tsp Dijon mustard
  • 1tbsp olive oil
  • 1tsp red or white wine vinegar
  • a few drops sesame oil (optional)
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  • Energy 990kj 236kcal 12%
  • Fat 8.3g 12%
  • Saturates 0.9g 5%
  • Sugars 3.2g 4%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 35.3g Protein 4.7g Fibre 2.8g


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