150 g wild rice
200 g yellow cherry tomatoes, halved
¾ cup dried cranberries
4 spring onions, thinly sliced
⅔ cup chopped fresh curly parsley
80 g pistachio kernels, roughly chopped
1 large avocado, peeled, chopped
2 tbsp lemon juice
2 tbsp white wine vinegar
¼ cup extra virgin olive oil
1 small clove garlic, crushed
1 tbsp honey
- Put wild rice in a sieve and rinse with cold water. Cook rice following directions on the packet. Drain well. Transfer to a large bowl and allow to cool.
- To make lemon vinaigrette, combine all ingredients in a jug. Season.
- Add tomato, cranberries, onions, parsley, pistachios and vinaigrette to rice and toss until combined. Add avocado and spoon through gently. Serve.