Wild Rice and Chorizo Salad

womensweeklyfood.com.au

Rach

subheading: Dressing:

¼ cup (60ml) lemon juice

¼ cup (60ml) extra virgin olive oil

¼ cup (60ml) white balsamic vinegar

2 teaspoon caster sugar

subheading: Wild rice and chorizo salad:

½ cup (90g) wild rice

1 ½ cup (300g) long-grain brown rice

1 tablespoon light olive oil

2 corn cobs, kernels removed

2 cured chorizo, halved lengthways, thinly sliced diagonally

2 clove garlic, crushed

1 red capsicum, cut into strips

1 lebanese cucumber, halved lengthways, seeded, thinly sliced diagonally

1 cup flat-leaf parsley leaves

1 tablespoon grated lemon zest

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