Wild Rice and Baby Spinach Salad – Ina Paarman's Kitchen

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You Will Need:

¾ cup (180 ml) wild and brown rice mixture
2½ cups (625 ml) water
2 t (10 ml) Ina Paarman’s Vegetable Stock Powder
1 large carrot, coarsely grated
2 apples, grated
1 large stalk celery, finely sliced
½ cup (125 ml) seedless raisins
1 large handful baby spinach
Ina Paarman’s Vegetable Spice
¼ cup (60 ml) pumpkin seeds, toasted
Ina Paarman’s Greek Dressing

Method:

Cook rice according to pack instructions, using water and Vegetable Stock Powder. Fluff with a fork. Leave to cool.

Toss the rice and salad ingredients together except for the pumpkin seeds and Dressing. Season with Vegetable Spice.

Top with pumpkin seeds.

Dress before serving.

Wild Rice and Baby Spinach Salad

A nice, nutty tasting rice salad with apple and celery.

Wild Rice and Baby Spinach Salad

You Will Need:

¾ cup (180 ml) wild and brown rice mixture
2½ cups (625 ml) water
2 t (10 ml) Ina Paarman’s Vegetable Stock Powder
1 large carrot, coarsely grated
2 apples, grated
1 large stalk celery, finely sliced
½ cup (125 ml) seedless raisins
1 large handful baby spinach
Ina Paarman’s Vegetable Spice
¼ cup (60 ml) pumpkin seeds, toasted
Ina Paarman’s Greek Dressing

Method:

Cook rice according to pack instructions, using water and Vegetable Stock Powder. Fluff with a fork. Leave to cool.

Toss the rice and salad ingredients together except for the pumpkin seeds and Dressing. Season with Vegetable Spice.

Top with pumpkin seeds.

Dress before serving.

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