by Janneke Verheij
View
my 52 recipes »
Photo by Janneke Verheij
Janneke Verheij's Notes:
Expand1 cup wild rice Ask a question about this ingredient
5 dried apricots Ask a question about this ingredient
juice and zest of 1/4 orange Ask a question about this ingredient
1/2 grated carrot Ask a question about this ingredient
1 tomato in cubes Ask a question about this ingredient
1 red onion in rings Ask a question about this ingredient
1 handful chopped and roasted cashew nuts Ask a question about this ingredient
1 big handful of rocket Ask a question about this ingredient
Cut the apricots into small cubes and soak them in the orange juice for 10 minutes. Bake the onions in oil on low fire for 15 minutes.
Ask a question about this stepCook the rice in 2 cups of water until done but still with a bite, let it cool down until luke warm.
Ask a question about this stepMix all the ingredients together, except for the rocket and nuts, and season with pepper and salt. Mix in the rocket and sprinkle the nuts on top and drizzle with olive oil.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
