of Wild rice salad in fact there is a mixture of two rices: wild and a long grain rice In Spanish cuisine, wild rice is used sporadically and specifically in this salad it remains loose and slightly full, which is highly appreciated in the preparation of salads.
I’m sure you’ll love this recipe, so grab the ingredients below and get to work!
- 100 g of wild rice
- 100 g long grain rice
- 50 g of currants
- 50 g sultanas
- 2 medium apples
- 3 bell peppers
- 150 g of cooked corn
- 1/2 cup brandy sherry
- 1 egg yolk
- 1/2 lemon
- Liquid cream
- Oil, salt and pepper
1) Cook the two rice dishes separately, with plenty of water. Only long rice is seasoned. Drain and wash with cold water, cover and reserve.
2) Mix brandy with the same amount of water, add raisins, put on fire and boil for 5 minutes. Drain the raisins and let cool.
3) Prepare a mayonnaise with olive oil, egg yolk, lemon juice, salt and white pepper, reducing it with a little liquid cream to make it softer and lighter in taste.
4) Mix rice with raisins, peeled and diced apples, finely chopped bell peppers and corn. Place on a serving plate and bring to the table, presenting the mayonnaise in a sauce boat.