Wild rice, dukkha egg and pomegranate salad
Prep:  15 minutes
Cook:  10 minutes
Serves:  6
Average: 4.4 (32 votes)
Difficulty:
Cuisine:
Saved:
Fusion
120
Recipe by: Australian Eggs
This easy wild rice, dukkha egg and pomegranate salad is a wonderful side dish for barbecues, Christmas Day and other summer celebrations. This hearty salad pairs beautifully with a selection of meats.
Credit: Whisk Media Group
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Wild rice, dukkha egg and pomegranate salad
Ingredients:
Rice Salad
Orange dressing
Method:
Rice Salad
  1. Place rice in a medium saucepan of boiling water. Bring to the boil, reduce heat to medium and cook for 40-45 minutes or until tender. Drain.
  2. Bring a small saucepan of water to the boil. Add eggs and simmer for 6 minutes for soft-boiled eggs. Drain and stand in cold water. Crack shells and gently peel. Place dukkha on a plate and roll the eggs in the dukkha. Set aside.
  3. Place rice, mint, coriander, rocket, almonds, pomegranate, cranberries and chickpeas in a large bowl and toss rice salad to combine. Place on a large platter.
Orange dressing
  1. To make the dressing place the orange rind and juice, vinegar, oil, mustard, salt and pepper in a small bowl and whisk to combine.
  2. Drizzle the salad with dressing. Halve the eggs and place on top of the salad. Sprinkle with extra dukkah to serve.
Nutrition Information
Per adult serving (243g)

Calories

359.0

Energy

1500.0kJ

Protein

14.8g

Fat, Total

18.6g

Saturated

2.8g

Carbs, Total

28.1g

Sugars

9.0g

Dietary Fibre

9.3g

Sodium

184.0mg
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