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Mushroom wild rice salad with pomegranate and spring onion
Fruit and vegetables
250g/9oz
chestnut mushrooms
, halved
1
onion
, finely chopped
2
garlic
cloves, crushed
1 unwaxed
lemon
, finely grated zest only
1
pomegranate
, seeds only
5
spring onions
, finely chopped
100g/3½oz
watercress
, roughly chopped
15g/½oz
fresh coriander
, roughly chopped
2 tbsp
lemon juice
Tins, packets and jars
150g/5½oz mix of brown basmati and
wild rice
, rinsed
Cooking ingredients
375ml/13fl oz hot
vegetable stock
2 tbsp extra virgin
olive oil
sea salt and freshly ground
black pepper
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