Bland rice salads begon! This rice salad is packed full of flavour and texture. The whole spices give the wild rice an amazing aromatic quality. But the real star of the show is the rose harissa dressing that helps bring the whole dish together.
When To Eat
The base rice is a wonderful dish to have on hand as you can make it with any number of vegetables. I think it works best with crispy green beans, which are in season in the UK from June to early October. In the winter months I like to switch out the beans for sliced green cabbage or early spring broccolis.
This meal is around 86% less polluting than the average UK meal.
- Eating this recipe will save around 2.53 KG CO2e per person.
- That’s equivalent to the emissions produced driving 20.90 KM in a modern car.
- 300 g Wild Rice (or brown rice)
- 30 g Flat Leaf Parsley (finely chopped)
- 4 Medium Banana Shallots (finely sliced)
- 300 g Green Beans
- 100 g Sultanas
- 2 Teaspoons Cumin Seeds
- 2 Teaspoons Fennel Seeds
- 2 Tablespoons Sunflower Oil
- 2 Cloves Garlic (finely chopped)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Medium Lime (juiced)
- 2 Tablespoon Rose Harissa
- First cook the wild rice. Rinse the rice using cold water. Then cook until soft but still with a little bite. This should take around 20 minutes. Once cooked drain and reserve.
- Top and tail your green beans. Bring a saucepan of salted water to the boil and plunge the beans into the water. Cook for around 1 minute, vigorously until they the soft but still crunchy. Drain and allow to cool.
- Heat the sunflower oil in a wide frying pan over a medium heat. Add the spices and toast for about 1 minute until they begin to take a little colour and release some fragrance.
- Add the chopped garlic and shallots to the pan and cook until see through.
- Next pour your cooked rice into the pan. Turn off the pan heat and mix the rice with the spices until evenly combined. Allow to cool.
- Whilst the rice is cooling, mix together all the ingredients for your harissa dressing.
- When your rice is cool, stir in the chopped parsley and raisins. Then top with the green beans. Drizzle with the harissa dressing before serving.