Wild Rice & Crayfish Salad
By: Agi Kaja
Swap the supermarket "meal-deal" pasta for something that is better for you. Our Wild Rice & Crayfish Salad is a great in texture, built on a foundation of unrefined wild rice—a whole food "super-grain" that provides a slow-release fibre matrix a processed cracker could only dream of.
Wild Rice & Crayfish Salad
A Nutrient-Dense Summer Classic - Elevate your alfresco dining with our Wild Rice & Crayfish Salad, a dish that balances gourmet elegance with serious nutritional density. By choosing whole-grain wild rice over refined alternatives, you're loading your plate with essential minerals and the fibre needed for optimal gut health. This recipe is a perfect example of a Non-UPF meal—refreshing, vibrant, and entirely free from the industrial dressings and preservatives found in "tacky" supermarket meal deals.
Ingredients
- 200 black USA wild rice
- 500 ml vegetable stock
- 1 small butternut squash (about 400 g), peeled, deseeded, cut into 2 cm cubes
- 150 g cooked crayfish tails
- 100 g sugar snap peas
- ½ cup pomegranate seeds
- 3 spring onions, finely sliced
- A small bunch fresh
- 2–3 tbsp extra-virgin olive oil
- Salt
- Black pepper
Directions
- Rinse the wild rice, then place in a saucepan with the water/stock and a pinch of salt. Bring to a boil, then reduce to a simmer for 35–40 minutes, until tender but still a little chewy.
- Drain any excess liquid and cool slightly.Preheat oven to 200°C (400°F).
- Toss squash cubes with 1 tbsp olive oil and a pinch of salt. Roast on a tray for 20–25 minutes until golden and soft.
- Boil a small pan of salted water. Add sugar snaps, blanch for 2 minutes, then drain and refresh in cold water to keep bright green and crisp.
- In a large bowl, combine rice, roasted squash, crayfish, sugar snaps, and spring onions. Drizzle with remaining olive oil, season with salt and pepper, and toss gently.
- Just before serving, fold through chopped coriander and scatter with pomegranate seeds.
Leave a comment
All comments are moderated before being published