Wild Rice and Baby Spinach Salad

Serves 6
A nice, nutty tasting rice salad with apple and celery.
Recipe Category

You will need

¾ cup (180 ml) wild and brown rice mixture
2 ½  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.