Wild rice salad with fresh herbs, dried apricot and mixed nuts.
400 g mixed rice, such as Camargue, wild, long-grain
150 g mixed nuts
½ a bunch of fresh basil, (15g)
½ a bunch of fresh mint, (15g)
75 g dried apricots
extra virgin olive oil
Cook the rice according to the packet instructions until tender. Drain, then allow to cool.
Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.
Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.