- TM 5
Ingredients
Wild Rice and Cashew Salad
- 50 g wild rice
- 1 tsp vinegar
- 1500 g water
- 100 g quinoa
- 70 g tamari or soy sauce
- 80 g Cashews
- 2 tablespoons sesame seeds
- 2 tablespoons pepitas
- 4 strips lemon peel, zest only, no white pith
- 1 clove garlic
- 1 cm piece ginger, peeled
- juice half lemon
- 30 g extra virgin olive oil
- 1/4 tsp sea salt
- pinch freshly ground black pepper
- 180 g carrots, peeled, roughly chopped
- 150 g zucchini, roughly chopped
- 120 g red capsicum, roughly chopped
- 3 spring onions, roughly chopped
- 3 Sprigs Flat leaf Parsley, leaves only
- 2 sprigs dill, leaves only
- 2 sprigs coriander, leaves only
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place wild rice in a bowl and cover liberally with filtered water. Add vinegar, stir and soak for 4 hours.
2. Drain wild rice in simmering basket and rinse with clean water.
3. Place 1500g water in mixing bowl.
4. Place simmering basket with wild rice in position and cook 20 mins/100C/speed 4.
5. Add rinsed quinoa to simmering basket with wild rice and cook 10 mins/100C/speed 4 or until wild rice and quinoa are tender.
6. Remove simmering basket with aid of spatula and drain any cooking liquid. Place wild rice and quinoa in a container, pour over tamari and allow to cool.
7. Meanwhile, heat oven to 160C. Place cashews on a roasting tray lined with baking paper and toast for 10 minutes or until just golden. Add sesame and pepitas to the tray and toast for 5 minutes. Remove tray from oven and allow to cool.
8. For the dressing, place lemon peel, garlic and ginger in mixing bowl and chop 4 sec/speed 6. Scrape down sides of bowl and chop 4 sec/speed 6. Add lemon juice, olive oil, salt and pepper and mix 10 sec/speed 5. Pour into a bowl and set aside.
9. Place carrots, zucchini, capsicum, spring onions and herbs in mixing bowl and chop 3 sec/speed 4. Scrape down sides of bowl with spatula and chop 3 sec/speed 4 or until desired consistency. Place in a large bowl.
10. Add cooled wild rice, quinoa, nuts and seeds and dressing. Stir to combine and serve.
Method
Tip
Long prep time is due to soaking and cooking the rice and quinoa. After that it's really a quick recipe.
Can be kept in the fridge for up to 3 days
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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