Asparagus, lemon and pecan wild rice salad

The colours of Christmas are reflected in this zingy wild rice salad. Crunchy pecans, fresh mint and pomegranate are the highlight flavours in this wonderful side dish.

• 1 cup white long-grain rice
• 1/2 cup wild rice
• 2 bunches asparagus, trimmed
• 150g snow peas, trimmed
• 1 tablespoon lemon zest
• 1/4 cup fresh coriander leaves, chopped, plus extra leaves to serve
• 1/4 cup fresh mint leaves, chopped, plus extra leaves to serve
• 2 green onions, thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons preserved lemon, finely chopped
• 1/3 cup pecans, toasted, roughly chopped
• 150g tub pomegranate seeds

Energy 1081kJ	Fat saturated 0.90g
Fat Total 8.40g	Carbohydrate sugars g
Carbohydrate Total 35.20g	Dietary Fibre 3.30g
Protein 6.00g	Cholesterol -
Sodium 75.00mg

All nutrition values are per serve.

1. Step 1

   Cook white rice and wild rice separately following packet directions. Rinse under cold water. Drain well.

2. Step 2

   Bring a saucepan of water to the boil over high heat. Add asparagus. Cook for 30 seconds or until bright green and tender. Drain. Refresh under cold water. Drain. Halve lengthways.

3. Step 3

   Place rices, snow peas, 1/2 of the lemon zest, coriander, mint, onion, lemon juice, oil and preserved lemon in a large bowl. Season with salt and pepper. Toss to combine. Transfer to a serving plate. Top with asparagus and sprinkle with pecans, pomegranate seeds, remaining lemon zest and extra coriander and mint leaves. Serve.