Wild Rice Salad with Mushrooms and Pomegranate
Wild Rice Salad with Mushrooms and Pomegranate



  • 250g mushrooms, halved
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1 lemon, grated zest only
  • 150g mix of brown basmati and wild rice
  • 375ml veg stock
  • 1 pomegranate, seeds only
  • 5 chopped spring onions
  • 100g chopped watercress
  • For the Dressing
  • 2 tbsp olive oil
  • 15g chopped coriander
  • 2 tbsp lemon juice
  • Salt and pepper
  • Preheat the oven to 200C. Pop the mushrooms, garlic, lemon zest, onion, rice, and stock in a roasting tin or casserole. Cover, and cook for 1 hour.
  • Before serving, make the dressing by mixing the ingredients in a small bowl. When ready, stir the dressing, half the pomegranate seeds, half the spring onions, and all the watercress into the rice. Season, then garnish with the remaining seeds and spring onions. Serve immediately.
30 mins
1 serving

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