Ingredients
150 g wild rice, soaked for three days (see variation)
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp ground sweet paprika (ground pimento)
2 tsp pink sea salt flakes or 1 tsp sea salt flakes
½ bunch coriander
3 cloves garlic
1 fresh long red chilli (deseeded if you like it milder)
2 tbsp coconut palm sugar
60 g extra virgin olive oil
juice 1 - 2 limes
200 g walnut kernels
1 red capsicum, diced
3 spring onions, sliced diagonally
½ cup Kalamata olives, pitted
1 punnet grape tomatoes, halved
1 - 2 avocados, chopped
1 iceberg lettuce, broken into pieces
Additional lime wedges, to serve
Method
- Presoak the wild rice for at least 3 days. You must rinse it morning and night and leave it covered in the fridge during this process. The grain will burst open and become soft. When it has reached this stage it is ready to use.
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Place spices and salt into Thermomix bowl and mill 10 sec/speed 10. Scrape down sides of bowl. Wash the roots and stalks of the coriander well and add to the bowl (reserving the coriander leaves) along with the garlic, chilli, sugar, oil and lime juice. Blend 4 sec/speed 6. Add walnuts and chop 2 sec/speed 4. Add soaked rice and just combine 2 sec/Interval. Set aside.
- Place the coriander leaves, capsicum, spring onion, olives, tomato and avocado in a large bowl with the taco mixture and toss to combine.
- Serve the salad in lettuce cups with lime wedges.
