Wild Rice & Crayfish Salad
Rated 5.0 stars by 1 users
Servings
4
Ingredients
- 200 black USA wild rice
- 500 ml vegetable stock
- 1 small butternut squash (about 400 g), peeled, deseeded, cut into 2 cm cubes
- 150 g cooked crayfish tails
- 100 g sugar snap peas
- ½ cup pomegranate seeds
- 3 spring onions, finely sliced
- A small bunch fresh
- 2–3 tbsp extra-virgin olive oil
- Salt
- Black pepper
Directions
Rinse the wild rice, then place in a saucepan with the water/stock and a pinch of salt. Bring to a boil, then reduce to a simmer for 35–40 minutes, until tender but still a little chewy.
Drain any excess liquid and cool slightly.Preheat oven to 200°C (400°F).
Toss squash cubes with 1 tbsp olive oil and a pinch of salt. Roast on a tray for 20–25 minutes until golden and soft.
Boil a small pan of salted water. Add sugar snaps, blanch for 2 minutes, then drain and refresh in cold water to keep bright green and crisp.
In a large bowl, combine rice, roasted squash, crayfish, sugar snaps, and spring onions. Drizzle with remaining olive oil, season with salt and pepper, and toss gently.
Just before serving, fold through chopped coriander and scatter with pomegranate seeds.
