Wild Rice And Chorizo Salad Recipe

Name: Wild Rice And Chorizo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup wild rice; 1 1/2 cups long-grain brown rice; 1 tbsp light olive oil; 2 ears corn on the cob, kernels sliced off; 2 None cured chorizo, halved lengthwise, thinly sliced diagonally; 2 cloves garlic, crushed; 1 None red pepper, cut into strips; 1 small cucumber, halved lengthwise, seeded and thinly sliced diagonally; 1/4 cup flat-leaf parsley leaves; 1 tbsp grated lemon peel; None None FOR THE DRESSING; 1/4 cup lemon juice; 1/4 cup extra virgin olive oil; 1/4 cup white balsamic vinegar; 2 tsp sugar

Servings: persons

1/2 cup wild rice
1 1/2 cups long-grain brown rice
1 tbsp light olive oil
2 ears corn on the cob, kernels sliced off
2 None cured chorizo, halved lengthwise, thinly sliced diagonally
2 cloves garlic, crushed
1 None red pepper, cut into strips
1 small cucumber, halved lengthwise, seeded and thinly sliced diagonally
1/4 cup flat-leaf parsley leaves
1 tbsp grated lemon peel
None None FOR THE DRESSING
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
2 tsp sugar

1
Rinse wild rice. Cook in a large saucepan of boiling salted water for 15 mins. Add brown rice and cook for 30 mins, until rice is tender. Drain and set aside to cool.
2
Meanwhile, heat light olive oil in a medium skillet on medium heat. Cook corn for 3-4 mins, until just tender. Remove from pan. Add chorizo to pan and cook for 3-4 mins, until golden. Add garlic and cook for 30 seconds, until fragrant. Remove from pan and set aside.
3
For the dressing, whisk all ingredients in a small bowl. Set aside.
4
Place rice, corn, chorizo mixture, pepper, cucumber, parsley and lemon peel in a large bowl. Add half of dressing and toss to combine. Cover and refrigerate until ready to serve.
5
Just before serving, pour dressing over salad and toss to combine.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup wild rice, 1 1/2 cups long-grain brown rice, 1 tbsp light olive oil, 2 ears corn on the cob, kernels sliced off, and more.

Yes, Wild Rice And Chorizo Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wild Rice And Chorizo Salad

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