Fiery Rice Salad

This is a Mary Berry salad that I watched on BBC Food.  It actually calls for Red Rice.  I replaced it with a wild rice that my sis in law Cindy sent to me.  Wild Rice is not actually a rice.  It is a water-grass seed that is abundant in the cold water of Minnesota and Canada.  It is a high source of protein.  It has a very nutty taste and bite.  Whereas the Camargue Red Rice that is the original ingredient in the recipe is a short grain rice grown in the coast of France. This also has an earthy, nutty flavour.  I am not sure which Indian product can be an ideal replacement for either the red rice or the wild rice.  But there must be options which I will definitely explore.

Adapted from Mary Berry's Recipe

Wild Rice - 1 cup
Carrots - 2 large - coarsely grated
Spring Onion - 2 nos - finely diced
Coriander leaves - finely chopped - generous amount
Salt to taste

Dressing

Vinegar - 1 tbsp
Lime juice - of half a lime
Honey - 1 tsp
Chilies green - 1 ( to taste) finely chopped
Olive oil / Refined Oil - 1 tbsp
Salt and Pepper - to taste

Cooking of Wild Rice
Take four measures of water to one measure of rice. In a thick bottomed vessel
Bring to boil and then simmer for about 20 - 25 mins
Check the rice.  It should be tender but not mushy.  The grain should have a bite.
Drain any excess water

Now to the drained rice, add the carrot, and half the coriander.
Put all the ingredients of the dressing in a jar and mix well.
Add to the rice.  Check for salt.
And garnish with more coriander.

The salad is a meal in itself.  And its different !