Camden New Journal - Food:Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Ottolenghi Restaurant,

Wild rice salad
They do infinite kinds of rice salads at Ottolenghi, mixing different varieties of rice and many combinations of herbs and vegetables.
The secret is getting in enough oil and juices so the rice isn’t dry at all.

Ingredients
Serves 4
250g wild rice
60g peeled pistachios
150g soft dried apricot, soaked in hot water for five minutes
1 small bunch of mint, leaves picked
1 small bunch of rocket
3 spring onions, roughly chopped
Zest and juice of 1 lemon
2 tbsp olive oil
1 large clove of garlic, crushed
Sea salt and freshly ground black pepper.

Method
Place the rice in a large pot and cover with water. Bring to the boil, then reduce the heat and cook for 30-40 minutes, depending on the variety or until the rice is cooked al dente. Drain and rinse under cold water.
While the rice is cooking, roast the pistachios in a dry pan over a medium heat for 8-10 minutes. Coarsely chop them with a large knife. Drain the apricots and coarsely chop them too.
In a bowl mix the rice, apricots and pistachios. Add the rest of the ingredients, toss well and season with salt and pepper to taste.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out