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Gillian's Recipes

Today's daily recipe is...

Wild rice salad with beetroot

Serves 4

Ingredients

Method

1. Preheat the oven to 200C/gas mark 6. 2. Place the brown and wild rice in a medium-sized pan of water. Bring to the boil, then lower the heat and simmer for 20 minutes. 3. Place the shallots in a small pan, cover with water and bring to the boil. Cook for 2 minutes, remove from the heat and allow to cool then drain. 4. Place the shallots on a baking tray, drizzle with oil and roast for 5 minutes. 5. Drain the rice and allow to cool. Mix with the beetroot, lemon juice and mint. 6. Stir in the shallots, parsley and chives and serve.

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