Oriental Rice Salad

vegan, gluten-free

INGREDIENTS (4 servings):

• 150g wild rice
• 150g brown long grain rice
• ½ bunch chopped spring onion
• ½ bunch chopped flat leaf parsley
• ½ bunch chopped coriander
• ¼ bunch chopped mint
• ½ bunch chopped dill
• 1 bag lightly chopped UMAMI Powermix
• 1 small red onion
• 2 tbs olive oil
• 50g blanched almonds
• 50g golden raisins
• lemon and olive oil to taste
• sea salt & pepper to taste

COOKING INSTRUCTION:

1. Soak the raisins in cold water. Preferably overnight or at least for one hour.
2. Cook the rice according to the packaging instructions. Ones its cooked, fluff it with a fork and let it cool in a big mixing bowl.
3. In the meantime chop the red onion and fry it in olive oil until golden brown.
4. Add the onion into the mixing bowl with rice.
5. In the same pan toast almonds, then the raisins without further fat. Add them into the bowl with the rest of the ingredients.
6. Chop all the herbs and add them to the rice. Mix thoroughly.
7. Season with sea salt and pepper, add a dash of olive oil and a generous squeeze of lemon.