Wild rice salad with fresh vegetables

Super healthy wild rice with crunchy veggies


1. Boil the wild rice over medium heat for approx. 40 – 45 minutes. Once cooked drain and allow to cool.
2. In the small saucepan cook separately soybeans and broccoli, drain them and allow to cool.
3. To deseed the pomegranate; halve the fruit & turn it upside down over a large plastic or glass bowl. Use the back of a wooden spoon to repeatedly hit the skin. The seeds will start falling out to the bowl. Make sure to remove any skin that may have fallen as well.
4. Next step would be to grate the carrots, chop the spring onions and parsley.
5. Now mix all ingredients in a large bowl. Just before serving squeeze juice of one lime to give the salad refreshing flavour.


Wild Black 300
Soya 240
Broccoli 100
120g Broccoli
1 Pomegranate
Large 2
Spring 5
Fresh 2 tbsp
Fresh 1

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