What are the main ingredients in Rainbow Wild Rice Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Rainbow Wild Rice Salad?

Calories: 500, Carbs: 88 grams, Fat: grams, Protein: 19.6 grams, Sugar: 12.4 grams, Salt: 54 grams

How do I prepare Rainbow Wild Rice Salad?

PLATE IT, CHEF!: Dish up the loaded wild rice salad. Top with the green beans & broccoli. Drizzle over the loosened pesto. Sprinkle over the remaining seeds and herbs. Garnish with sliced chilli (to taste) and side with any remaining lemon wedges. So good! IT’S A TOSS-UP: In a bowl, combine the pickled onion & tomato, the pickling liquid (to taste), the cooked rice, ¾ of the chopped herbs, ¾ of the toasted seeds, the charred corn, the lemon zest (to taste), a drizzle of olive oil, and seasoning. GREEN MEANS GO: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces for 3-4 minutes until lightly charred. Add the halved green beans and a splash of water. Cover with the lid and simmer for 2-3 minutes until cooked but still al dente. Season to taste. YOU ARE MY SUNSHINE: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the corn and fry for 4-5 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside. SO SEEDY: Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside. PICKLE & PESTO: In a small bowl, combine the juice of 4 lemon wedges, 10ml of a sweetener of choice, and seasoning. Add the sliced onion, and the halved tomatoes. Toss until coated and set aside to pickle. Loosen the pesto with warm water in 5ml increments until a drizzling consistency. Season to taste. Rinse & roughly chop the mixed herbs. RICE GONE WILD: Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.

What should be prepared from my kitchen to make Rainbow Wild Rice Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Rainbow Wild Rice Salad

Nutty wild rice is tossed with pickled red onion and tomatoes, plus sunshine yellow corn. Topped with vibrant green beans and broccoli, and garnished with fresh chilli, toasted nuts, and drippings of sun-dried tomato pesto. Forget the pot of gold, this UCOOK dish is what’s waiting at the end of the rainbow!

Rainbow Wild Rice Salad

with lemon, mixed herbs & Pesto Princess sun-dried tomato pesto

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Broccoli Florets
Brown & Wild Rice
Corn
Fresh Chilli
Green Beans
Lemon
Lemons
Mixed Herbs
Pesto Princess Sun-dried Tomato Pesto
Red Onion
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

RICE GONE WILD
Rinse the rice and place in a pot with 300ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
PICKLE & PESTO
In a small bowl, combine the juice of 2 lemon wedges, 5ml of a sweetener of choice, and seasoning. Add the sliced onion, and the halved tomatoes. Toss until coated and set aside to pickle. Loosen the pesto with warm water in 5ml increments until a drizzling consistency. Season to taste. Rinse & roughly chop the mixed herbs.
SO SEEDY
Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
YOU ARE MY SUNSHINE
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the corn and fry for 4-5 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
GREEN MEANS GO
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces for 3-4 minutes until lightly charred. Add the halved green beans and a splash of water. Cover with the lid and simmer for 2-3 minutes until cooked but still al dente. Season to taste.
IT’S A TOSS-UP
In a bowl, combine the pickled onion & tomato, the pickling liquid (to taste), the cooked rice, ¾ of the chopped herbs, ¾ of the toasted seeds, the charred corn, the lemon zest (to taste), a drizzle of olive oil, and seasoning.
PLATE IT, CHEF!
Dish up the loaded wild rice salad. Top with the green beans & broccoli. Drizzle over the loosened pesto. Sprinkle over the remaining seeds and herbs. Garnish with sliced chilli (to taste) and side with any remaining lemon wedges. So good!

Brown & Wild Rice - 75ml
Lemon - 1
Red Onion - 1
Baby Tomatoes - 80g
Pesto Princess Sun-dried Tomato Pesto - 15ml
Mixed Herbs - 8g
Sunflower Seeds - 10g
Corn - 50g
Broccoli Florets - 100g
Green Beans - 80g
Fresh Chilli - 1

Download the Recipe

Serves 2

RICE GONE WILD
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
PICKLE & PESTO
In a small bowl, combine the juice of 4 lemon wedges, 10ml of a sweetener of choice, and seasoning. Add the sliced onion, and the halved tomatoes. Toss until coated and set aside to pickle. Loosen the pesto with warm water in 5ml increments until a drizzling consistency. Season to taste. Rinse & roughly chop the mixed herbs.
SO SEEDY
Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
YOU ARE MY SUNSHINE
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the corn and fry for 4-5 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
GREEN MEANS GO
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces for 3-4 minutes until lightly charred. Add the halved green beans and a splash of water. Cover with the lid and simmer for 2-3 minutes until cooked but still al dente. Season to taste.
IT’S A TOSS-UP
In a bowl, combine the pickled onion & tomato, the pickling liquid (to taste), the cooked rice, ¾ of the chopped herbs, ¾ of the toasted seeds, the charred corn, the lemon zest (to taste), a drizzle of olive oil, and seasoning.
PLATE IT, CHEF!
Dish up the loaded wild rice salad. Top with the green beans & broccoli. Drizzle over the loosened pesto. Sprinkle over the remaining seeds and herbs. Garnish with sliced chilli (to taste) and side with any remaining lemon wedges. So good!

Brown & Wild Rice - 150ml
Lemon - 1
Red Onion - 1
Baby Tomatoes - 160g
Pesto Princess Sun-dried Tomato Pesto - 30ml
Mixed Herbs - 16g
Sunflower Seeds - 20g
Corn - 100g
Broccoli Florets - 200g
Green Beans - 160g
Fresh Chilli - 1

Download the Recipe

Serves 3

RICE GONE WILD
Rinse the rice and place in a pot with 900ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
PICKLE & PESTO
In a small bowl, combine the juice of 6 lemon wedges, 15ml of a sweetener of choice, and seasoning. Add the sliced onion, and the halved tomatoes. Toss until coated and set aside to pickle. Loosen the pesto with warm water in 5ml increments until a drizzling consistency. Season to taste. Rinse & roughly chop the mixed herbs.
SO SEEDY
Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
YOU ARE MY SUNSHINE
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the corn and fry for 5-6 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
GREEN MEANS GO
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces for 4-5 minutes until lightly charred. Add the halved green beans and a splash of water. Cover with the lid and simmer for 3-4 minutes until cooked but still al dente. Season to taste.
IT’S A TOSS-UP
In a bowl, combine the pickled onion & tomato, the pickling liquid (to taste), the cooked rice, ¾ of the chopped herbs, ¾ of the toasted seeds, the charred corn, the lemon zest (to taste), a drizzle of olive oil, and seasoning.
PLATE IT, CHEF!
Dish up the loaded wild rice salad. Top with the green beans & broccoli. Drizzle over the loosened pesto. Sprinkle over the remaining seeds and herbs. Garnish with sliced chilli (to taste) and side with any remaining lemon wedges. So good!

Brown & Wild Rice - 225ml
Lemons - 2
Red Onion - 1
Baby Tomatoes - 240g
Pesto Princess Sun-dried Tomato Pesto - 45ml
Mixed Herbs - 24g
Sunflower Seeds - 30g
Corn - 150g
Broccoli Florets - 300g
Green Beans - 240g
Fresh Chilli - 1

Download the Recipe

Serves 4

RICE GONE WILD
Rinse the rice and place in a pot with 1,2L of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
PICKLE & PESTO
In a small bowl, combine the juice of 8 lemon wedges, 20ml of a sweetener of choice, and seasoning. Add the sliced onion, and the halved tomatoes. Toss until coated and set aside to pickle. Loosen the pesto with warm water in 5ml increments until a drizzling consistency. Season to taste. Rinse & roughly chop the mixed herbs.
SO SEEDY
Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
YOU ARE MY SUNSHINE
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the corn and fry for 5-6 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
GREEN MEANS GO
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces for 4-5 minutes until lightly charred. Add the halved green beans and a splash of water. Cover with the lid and simmer for 3-4 minutes until cooked but still al dente. Season to taste.
IT’S A TOSS-UP
In a bowl, combine the pickled onion & tomato, the pickling liquid (to taste), the cooked rice, ¾ of the chopped herbs, ¾ of the toasted seeds, the charred corn, the lemon zest (to taste), a drizzle of olive oil, and seasoning.
PLATE IT, CHEF!
Dish up the loaded wild rice salad. Top with the green beans & broccoli. Drizzle over the loosened pesto. Sprinkle over the remaining seeds and herbs. Garnish with sliced chilli (to taste) and side with any remaining lemon wedges. So good!