Author Notes
If something is called wild rice I have to try it, I thought when I saw this rice standing in the market next to all the other rice. When I opened the package at home I saw there was black and white rice inside, it did not get its name by its appearance apparently, so I made it a bit wilder by adding some color to it. This might be one of the most colorful rice dishes you have seen, it just makes you happy by looking at it. (Ottolenghi inspired, this kitchen is a never ending source of inspiration) —Janneke Verheij
Ingredients
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1 cup
wild rice
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5
dried apricots
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juice and zest of 1/4 orange
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1/2
grated carrot
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1
tomato in cubes
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1
red onion in rings
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1 handful
chopped and roasted cashew nuts
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1
big handful of rocket
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olive oil
Directions
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Cut the apricots into small cubes and soak them in the orange juice for 10 minutes. Bake the onions in oil on low fire for 15 minutes.
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Cook the rice in 2 cups of water until done but still with a bite, let it cool down until luke warm.
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Mix all the ingredients together, except for the rocket and nuts, and season with pepper and salt. Mix in the rocket and sprinkle the nuts on top and drizzle with olive oil.
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