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Serves 4
Ingredients:
60g Shelled Pistachio Nuts
200g Quinoa
200g Short Grain Brown rice
30g Canadian Wild Rice
1 Medium Onion, sliced
150ml Olive Oil
Grated Zest and Juice of 1 Orange 2 tsp Lemon Juice, freshly squeezed
1 Large Garlic Clove, crushed
4 Spring Onions, thinly sliced
100g Dried Apricots, roughly chopped
40g Rocket
Salt and Black pepper
Method:
Pre-heat the oven to 170°C
Spread the pistachios out on a baking tray and toast for 8 minutes or until lightly coloured.
Remove from the oven and allow to cool, chop roughly and set aside.
Fill two sauce pans with salted water and bring to boil.
Simmer the quinoa in the one pan for 12 – 14 minutes and the rice in the other pan for 20 – 25 minutes. Both should be soft but still have bite.
Drain in a sieve and spread out the two grains separately on flat trays to cool it down.
While the grains are cooking, sauté the white onion in 4 table spoons of olive oil for 10 – 12 minutes, stirring occasionally, until golden brown.
Leave to cool completely.
In a large mixing bowl combine the rice, quinoa, cooked onion and the remaining oil.
Add all the rest of the ingredients, season to taste and enjoy!
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