Recipe for Wild and Brown Rice Salad with Roasted Brazil Nuts 
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Yield:
1
Ingredients:
Amount Ingredient
FOR THE SALAD ----------------
300 gm wild rice, soaked for 2 hours
300 gm brown rice, perhaps "Sunbrown Quick"
400 gm brazil nuts
2 lrg handfuls baby spinach
1 lrg Spanish onion
4 tbl currants
1 x granny smith apple, cut into matchsticks
3 tbl parsley, chopped
3 tbl coriander, chopped
3 tbl fresh chives, chopped
----------------- FOR THE DRESSING ----------------
2 tbl white wine vinegar
2 tbl lemon juice
6 tbl olive oil
zest and juice of 1 orange
Instructions:
Instructions: Toast the nuts in the oven at 190c. for 10 minutes, or alternatively in the microwave on "high" until golden. Allow the nuts to cool then chop roughly, keeping a few large pieces to garnish.

Bring a large pot of water to the boil and salt generously. Add the wild rice and the brown rice to the boiling water and simmer until tender, about 15-20 minutes. Drain the rice and transfer 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 and mix well with the rice mixture.

Mix the dressing ingredients together with a whisk until emulsified and pour over the rice, mixing well while the rice is still warm. Garnish with the large nuts and serve either warm or at room temperature.

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