Tiko Foster @tikofoods on Instagram
– wild rice
– pine nuts
– feta cheese
– dried black currants
– red wine vinegar
– olive oil
– salt & pepper
Boil 1 3/4 cups of water then add 1 cup of Floating Leaf Fine Foods wild rice and a handful (or 2) of dried black currants. Cooking the dried currants with the rice changes the texture of them and also adds a sweetness to this nutty flavoured rice.
Cover the pot and bring to a simmer for 25 minutes stirring occasionally. Cool down in fridge to serve with salad.
Thinly slice 1-2 shallots then marinate them in a small bowl of red wine vinegar while you prepare the salad.
Toast your pine nuts on a small dry pan. Be sure to keep an eye on these and mix frequently to avoid burning. This gives the nuts a really nice flavour! Once they are brown, remove from the pan to avoid burning and sprinkle with salt.
Add your shallots, pine nuts, and some feta cheese to a bowl of lettuce spring mix. Using the leftover red wine vinegar for the dressing- add olive oil, salt, and pepper, according to taste.
Combine this with your cooled down rice and enjoy!