Name: Wild rice salad with spinach and figs
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2 cup wild rice blend; 3/4 cup coarsely chopped pecans,; 1/2 cup thinly sliced dried figs, coarsely chopped; 100 gram baby spinach leaves; 2 green onions, thinly sliced; 2 teaspoon finely grated orange zest; Orange balsamic dressing; 1/2 cup orange juice; 2 tablespoon olive oil; 1 tablespoon white balsamic vinegar

Ingredients

2 cup wild rice blend

3/4 cup coarsely chopped pecans,

1/2 cup thinly sliced dried figs, coarsely chopped

100 gram baby spinach leaves

2 green onions, thinly sliced

2 teaspoon finely grated orange zest

Orange balsamic dressing

1/2 cup orange juice

2 tablespoon olive oil

1 tablespoon white balsamic vinegar

Method

Wild rice salad with spinach and figs

1.In a large saucepan of boiling water, cook rice, uncovered, until tender; drain. Rinse under cold water; drain. Place in large bowl.

2.Meanwhile, make orange balsamic dressing.

3.Add dressing and remaining ingredients to rice; toss gently to combine. Serve topped with quartered figs, if liked.

Orange balsamic dressing

4.Place ingredients in screw-top jar; shake well.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Wild rice salad with spinach and figs

Orange balsamic dressing

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