Wild rice and avocado salad recipe
This recipe for wild rice, charred sweetcorn, spiced pecans, avocado and feta salad comes courtesy of hugely talented Kiwi chef Anna Hansen who cooks up a storm at Clerkenwell’s The Modern Pantry.
What you need:
2 cobs of corn
150g wild rice
1 small cinnamon stick
1 red chilli, split lengthways
1 red onion, sliced
3 tbsp red wine vinegar
¼ tsp sweet smoked paprika
100g pecans
1 tbsp icing sugar
1 tsp cumin seeds
½ tbsp sea salt
bunch coriander
1 avocado
1 bunch of watercress
100g feta cheese.
The work:
Cut the kernels off the cobs.
Put oil in a pan, add the kernels and fry over a high heat until they’re charred in places.
Simmer the wild rice, cinnamon and chilli in plenty of water until tender and strain. Leave to cool.
Caramelise the red onion in a pan until soft. Add the vinegar and paprika. When the vinegar has evaporated, remove from the heat, allow to cool and add the corn.
Toss the pecans with the icing sugar, cumin seeds, sea salt and 1 tbsp water. Bake at 150°C for 20 mins or until golden. Cool.
Mix the rice, corn and onion, chopped coriander, avocado and watercress together.
Crumble over the feta and pecans.
» The Modern Pantry, St John’s Sq, EC1V 4JJ themodernpantry.co.uk
