Recipes: Weekend at the Cottage
EASY RICE SALAD
A mix of basmati and wild rice with fresh veggies, feta cheese and chopped fresh herbs with an orange-tarragon dressing…
Ingredients
For the salad:
•1 cup basmati rice
•1 cup long-grain wild rice
•1 red pepper, seeded and diced
•1 small zucchini, diced
•3 green onions, finely chopped
•¼ cup crumbled feta cheese
•1/2 cup chopped fresh herbs
– tarragon, mint, parsley
•sprinkle kosher salt
•sprinkle back pepper
ORANGE TARRAGON DRESSING
•¼ cup extra virgin olive oil
•¼ cup freshly squeezed orange juice
•1 tablespoon orange zest
•1 tablespoon freshly chopped tarragon
•1/3 teaspoon kosher salt
•¼ teaspoon black pepper
DIRECTIONS
1. Cook the rice: Bring two small pots of salted water to a boil. Add the basmati rice to one and the long-grain wild rice to the other.
Follow the packet instructions to cook the grains al dente.
2. Cool the rice: Once cooked, drain the rice in a sieve and spread it out on a tray to help it cool down quickly.
3. Prepare dressing: Place all of the ingredients for the dressing in a small storage jar (250 ml). Add the lid and shake vigorously to combine.
4. Assemble salad: Transfer cooled rice to a large bowl. Add the zucchini, red pepper, green onions, chopped fresh herbs and feta cheese.
Add about ¾ of the quantity of dressing. Season with salt and pepper to taste. Add more dressing to taste.
5. Serve or store dressed in an airtight container.
