Jamie Oliver’s Apricot and Wild Rice Salad
Info
Ingredients
400g Biona Wild Rice Mix
150g mixed nuts
15g fresh basil
15g fresh mint
75g dried apricots
Drizzle of Biona Extra Virgin Olive Oil
Method
Fill a saucepan with water and bring to the boil. Add the rice and cook for 10 minutes or until tender. Drain, then set aside to cool.
Roughly chop the mixed nuts, basil, mint leaves, and apricots.
Combine with the rice, season with salt and black pepper, then drizzle with oil. Serve as a light summer lunch!
Related Recipes
-
20 min
30 Minute Marry Me Tofu Pasta
Serves 2
|Prep 10 mins
-
hr
Butter Bean Curry by Modern Food Stories
Serves 2
|Prep
-
10 min
20 Minute Midweek Vegan Dumpling Soup
Serves 2
|Prep 5 mins
-
21 min
The Corner Plot's Cannellini Bean Soup with Crunchy Croutons and Punchy Pesto
Serves
|Prep 20 mins
-
1 hr
Melissa Hemsley's Big Bean Bake
Serves 4
|Prep
-
30 min
Easy Butter Bean Mash with Portobello Mushroom Steaks
Serves 3
|Prep 20 mins
-
40 min
Vegan Butternut Squash and Mushroom Pasta
Serves 4
|Prep 10 mins
-
35 min
Melissa Hemsley's Any Veg Many Bean Minestrone
Serves 6
|Prep 10 mins
-
10 min
The Corner Plot's Lettuce Cups with Crispy Tofu, Black Beans and Mango
Serves
|Prep 10 mins
-
10 min
Creamy Spinach Butter Beans
Serves 4
|Prep 10 mins
-
5 min
15 Minute Spicy Vegan Peanut Noodles with Broccoli
Serves 4
|Prep 10 mins
-
15 min
Sun Dried Tomato and Harissa Pasta
Serves 2
|Prep 5 mins
-
18 min
Nigel Slater’s Marinated Tofu Stir Fry
Serves 2
|Prep 10 mins
-
10 min
15 Minute Vegan Green Coconut Curry
Serves
|Prep 5 mins
-
10 min
15 Minute Creamy Vegan Butter Bean Bowl
Serves 2
|Prep 5 mins
-
6 min
Quick and Easy Vegan Hummus Spaghetti
Serves 4
|Prep 5 mins
-
40 min
Artichoke and Butter Bean Filo Pie
Serves 4
|Prep 20 mins
-
1 hr
Vegan Cherry Tomato & Tofu Shakshuka
Serves 2-3
|Prep 20 minutes
-
15-20 min
Super Simple Green Coconut Noodle Soup
Serves 2
|Prep 10 mins
-
40 min
Hasselback Squash
Serves
|Prep 10 mins
-
25 min
Chickpea and Vegetable Tray Bake
Serves 4
|Prep 15 mins
