Wild and Brown Rice Salad with Roasted Brazil Nuts

Wild and Brown Rice Salad with Roasted Brazil Nuts Recipe from Brazil

Region / culture: Brazil | Preparation time: 2 hours | Cooking time: 20 minutes | Servings: 6

Introduction

This Wild and Brown Rice Salad with Roasted Brazil Nuts is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for a dinner party. The combination of wild and brown rice, along with the crunchy brazil nuts and fresh herbs, creates a flavorful and satisfying salad that is sure to impress your guests.

History

This recipe is inspired by traditional rice salads that are popular in many cultures around the world. The use of wild rice adds a nutty flavor and chewy texture, while the brown rice provides a hearty base for the salad. The addition of roasted brazil nuts adds a rich and buttery flavor, making this salad a true delight for the taste buds.

Ingredients

Salad

300 g wild rice, soaked for 2 hours
300 g brown rice, such as "Sunbrown Quick"
400 g brazil nuts
2 large handfuls baby spinach
1 large spanish onion
4 tbsp currants
1 x granny smith apple, cut into matchsticks
3 tbsp parsley, chopped
3 tbsp coriander, chopped
3 tbsp fresh chives, chopped

Dressing

2 tbsp white wine vinegar
2 tbsp lemon juice
6 tbsp olive oil
zest and juice of 1 orange
salt and freshly ground pepper

How to prepare

Toast the nuts in the oven at 190°C for 10 minutes, or alternatively in the microwave on "high" until golden.
Bring a large pot of water to a boil and generously salt it.
Add the wild rice and brown rice to the boiling water and simmer until tender, about 15–20 minutes.
Drain the rice and transfer it to a large bowl.
Add the spinach to the hot rice and allow the heat of the rice to wilt the spinach.
Add the Spanish onion, currants, apple sticks, chopped nuts, and herbs to the rice mixture, and mix well.
Whisk the dressing ingredients together until emulsified, and pour it over the warm rice, mixing well.
Garnish with the large nuts and serve either warm or at room temperature.

Variations

Add diced avocado for a creamy texture
Substitute dried cranberries for the currants
Use walnuts or almonds instead of brazil nuts

Cooking Tips & Tricks

Soaking the wild rice before cooking helps to reduce the cooking time and ensures that it cooks evenly.

- Toasting the brazil nuts before adding them to the salad enhances their flavor and adds a crunchy texture.

- Mixing the dressing while the rice is still warm allows the flavors to meld together and creates a more cohesive dish.

Serving Suggestions

This salad can be served on its own as a light lunch or paired with grilled chicken or fish for a more substantial meal. It also makes a great side dish for a summer barbecue or picnic.

Cooking Techniques

Toasting the nuts adds depth of flavor

- Wilt the spinach with the hot rice for a softer texture

- Whisking the dressing ensures it emulsifies properly

Ingredient Substitutions

Use any combination of rice varieties you prefer

- Swap out the nuts for a different variety

- Substitute any fresh herbs you have on hand

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Simply allow it to come to room temperature before serving.

Presentation Ideas

Garnish the salad with extra nuts and herbs for a beautiful presentation. Serve it in a large bowl or on a platter for a stunning display.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu. It also goes well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, simply microwave the salad for a few minutes or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of this Wild and Brown Rice Salad with Roasted Brazil Nuts contains approximately 350 calories, making it a light and satisfying meal option.

Carbohydrates

This salad is a good source of carbohydrates, with the wild and brown rice providing complex carbohydrates that are slow to digest and provide sustained energy. The addition of fruits like apples and currants also adds natural sugars and fiber to the dish.

Fats

The roasted brazil nuts in this salad are a rich source of healthy fats, including monounsaturated and polyunsaturated fats. These fats are important for heart health and can help to reduce inflammation in the body.

Proteins

While this salad is not a high-protein dish, the brazil nuts do provide a good amount of plant-based protein. The combination of rice and nuts also creates a complete protein source, making this salad a well-rounded meal option.

Vitamins and minerals

This salad is packed with vitamins and minerals, including vitamin C from the lemon juice and apple, as well as vitamin A from the spinach and herbs. The brazil nuts also provide important minerals like magnesium, zinc, and selenium.

Alergens

This recipe contains nuts (brazil nuts) and may not be suitable for those with nut allergies. It is important to check for any other allergens in the ingredients used and make substitutions as needed.

Summary

Overall, this salad is a nutritious and delicious option for a light meal or side dish. It is rich in carbohydrates, healthy fats, vitamins, and minerals, making it a well-rounded and satisfying dish.

Summary

This Wild and Brown Rice Salad with Roasted Brazil Nuts is a flavorful and nutritious dish that is perfect for any occasion. Packed with healthy ingredients and bursting with flavor, this salad is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Wild and Brown Rice Salad with Roasted Brazil Nuts. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the lake. Martha was always experimenting with new recipes and flavors, and that day she had whipped up a delicious and refreshing salad that caught my eye.

As I watched her prepare the dish, I couldn't help but ask her for the recipe. Martha smiled and handed me a worn piece of paper with handwritten notes on it. She told me that she had learned the recipe from a friend who had traveled to South America and had brought back some exotic ingredients.

I took the recipe home with me and tried it out for a family gathering that weekend. The blend of wild and brown rice, mixed with the crunch of the roasted Brazil nuts and the burst of flavor from the tangy dressing was a hit with everyone. From that day on, it became a staple in my repertoire of recipes.

Over the years, I have made some modifications to the original recipe, adding in some of my favorite ingredients and adjusting the flavors to suit my taste. I have also shared this recipe with many friends and family members who have all loved it just as much as I do.

One of the most memorable times I made this dish was for my granddaughter's graduation party. The salad was a huge hit with all the guests, and many of them asked me for the recipe. I was happy to share it with them, knowing that they would enjoy it just as much as I do.

As I sit here in my kitchen, preparing this salad once again, I can't help but think back on all the wonderful memories I have associated with this recipe. From lazy summer days by the lake to festive family gatherings, this dish has always brought joy and happiness to those who have tasted it.

I am grateful to Martha for sharing this recipe with me all those years ago, and I am grateful for the opportunity to pass it on to future generations. Cooking has always been a passion of mine, and being able to share that passion with others through delicious recipes like this one brings me so much joy.

So as I put the finishing touches on this Wild and Brown Rice Salad with Roasted Brazil Nuts, I can't help but smile, knowing that it will bring joy and happiness to those who taste it. And perhaps, one day, my granddaughter will carry on the tradition of making this dish and sharing it with her loved ones, just as I have done.