Name: Burghul and wild rice salad
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 2 cup (320g) burghul; 2/3 cup (130g) wild rice; 2 medium red capsicums (bell peppers) (400g); 200 gram (6½ ounces) yellow patty-pan squash, quartered; 1 clove garlic, crushed; 2/3 cup (160ml) olive oil; 2 tablespoon lemon juice; 4 green onions (scallions), chopped finely; 2/3 cup (70g) walnuts; 2 tablespoon finely chopped flat-leaf parsley

Burghul and wild rice salad

This is a good salad for a barbecue as it keeps well and is not fussy about the temperature at which it is served.

Serves 4

Cook

1H 30M

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Ingredients

2 cup (320g) burghul

2/3 cup (130g) wild rice

2 medium red capsicums (bell peppers) (400g)

200 gram (6½ ounces) yellow patty-pan squash, quartered

1 clove garlic, crushed

2/3 cup (160ml) olive oil

2 tablespoon lemon juice

4 green onions (scallions), chopped finely

2/3 cup (70g) walnuts

2 tablespoon finely chopped flat-leaf parsley

Method

1.Place burghul in medium heatproof bowl; cover with boiling water. Stand 15 minutes; drain. Rinse under cold water; drain on absorbent paper.

2.Cook rice in large saucepan of boiling water, uncovered, about 35 minutes or until rice is tender; drain. Rinse under cold water; drain.

3.Quarter capsicums; discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, then slice capsicum thickly.

4.Boil, steam or microwave squash until tender; drain. Rinse under cold water; drain.

5.Meanwhile, make dressing by placing garlic, oil and lemon juice in a screw-top jar; shake well.

6.Combine burghul, rice, capsicum and squash in large bowl with dressing, onion, nuts and parsley.

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