Watercress + Sugar Snaps with Raspberry Sesame Dressing + Ginger Wild Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 200 grams sugar snaps
  • handful of watercress
  • 1 inch fresh ginger cut into strips
  • 1 tbsp sesame oil
  • 1 cup wild rice
  • 2-3 small green chilies, chopped fine (optional)
  • Raspberry Dressing
  • 50 grams rapsberries + some for decoration
  • 1 clove garlic
  • 1 tbsp red wine vinegar
  • 2 tbsps olive oil
  • 2 tbsps sesame seeds
  • ½ tbsp honey
  • salt and pepper to taste
Instructions
  1. Blanch the sugar snaps by putting them in boiling water for 3 minutes. Remove and place in ice water. Drain and set aside.
  2. For the dressing crush the raspberries in a mortar and pestle. Toast 1 tablespoon sesame seeds in a non stick pan for about 5 minutes on medium fire. Once they start looking slightly brown, set aside to cool. Add all ingredients to the raspberries and mix well.
  3. In a pan add the sesame oil and the fresh ginger strips and fry for about 5 minutes on medium fire. Add the wild rice and continue to fry for another 5-10 minutes. Add around 4 cups water and bring to a boil. Reduce the flame to low and let simmer for 15 minutes with a lid on. Drain and let the rice sit in the pan with the lid on for a further 5 minutes.
  4. Prepare your plate by mixing a handful of watercress with the sugar snaps. Place a few raspberries on top and generously drizzle with the raspberries dressing. Finally add the remaining 1 tablespoon of the toasted sesame seeds and green chilies, on top. Serve with the wonderful ginger infused wild rice on the side.
Recipe by Box of Spice at https://boxofspice.com/2013/08/watercress-sugar-snaps-with-rapsberry-sesame-dressing-ginger-wild-rice/