Wild and Brown Rice Salad with Roasted Brazil Nuts

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== Ingredients ==
=== Salad ===
* 300 g wild rice, soaked for 2 hours
* 300 g brown rice, perhaps "Sunbrown Quick"
* 400 g brazil nuts
* 2 large handfuls baby spinach
* 1 large Spanish onion
* 4 tbsp currants
* 1 x Granny Smith apple, cut into matchsticks
* 3 tbsp parsley, chopped
* 3 tbsp coriander, chopped
* 3 tbsp fresh chives, chopped
=== Dressing ===
* 2 tbsp white wine vinegar
* 2 tbsp lemon juice
* 6 tbsp olive oil
* zest and juice of 1 orange
* salt and freshly ground pepper
== Directions ==
# Toast the nuts in the oven at 190°C.
# For 10 minutes, or alternatively in the microwave on "high" until golden.
# Bring a large pot of water to the boil and salt generously.
# Add the wild rice and the brown rice to the boiling water and simmer until tender, about 15–20 minutes.
# Drain the rice and transfer to a large bowl.
# Add the spinach to the hot rice and allow the heat of the rice to wilt the spinach.
# Add the spanish onion, currants, apple sticks, chopped nuts and herbs and mix well with the rice mixture.
# Mix the dressing ingredients together with a whisk until emulsified and pour over the rice, mixing well while the rice is still warm.
# Garnish with the large nuts and serve either warm or at room temperature.
Category:Brazilian Salads
Category:Granny Smith apple Recipes
Category:Brown rice Recipes
Category:Wild rice Recipes
Category:Currant Recipes
Category:Spinach Recipes
Category:Brazil nut Recipes