Wild rice and pecan salad

Ingredients

• 1 cup white long-grain rice
• 100g packet wild rice
• 2 celery stalks, trimmed, sliced
• 4 green onions, thinly sliced
• 1/2 cup pecan nuts, roughly chopped
• 2 tablespoons chopped fresh chives
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon plain yoghurt
• 1/2 teaspoon caster sugar

Method

1. Cook rices separately following packet directions. Drain. Rinse under cold water.
2. Place rices, celery, onion, pecans and chives in a bowl. Stir to combine.
3. Place lemon juice, oil, vinegar, yoghurt and sugar in a screw-top jar. ason with salt and pepper. Secure lid. Shake to combine.
4. Add lemon juice mixture to rice mixture (see note). Toss to combine. Serve.

Notes

• Add lemon mixture to rice mixture just before serving.
• For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

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