Échangez les pâtes du « repas-minute » de supermarché contre quelque chose de meilleur pour vous. Notre Salade de riz sauvage et d’écrevisses est excellente en termes de texture, construite sur une base de riz sauvage non raffiné — un « super-grain » complet qui fournit une matrice de fibres à libération lente dont un cracker transformé ne pourrait que rêver.
Wild Rice & Crayfish Salad
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
International
Servings
4
Cook Time
1 hour
A Nutrient-Dense Summer Classic - Elevate your alfresco dining with our Wild Rice & Crayfish Salad, a dish that balances gourmet elegance with serious nutritional density. By choosing whole-grain wild rice over refined alternatives, you're loading your plate with essential minerals and the fibre needed for optimal gut health. This recipe is a perfect example of a Non-UPF meal—refreshing, vibrant, and entirely free from the industrial dressings and preservatives found in "tacky" supermarket meal deals.
Author:Rebecca
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.
