Wild rice salad with macadamia cream and karkalla

Ingredients

• 380 g (2 cups) wild rice
• 60 g (½ cup) crushed roasted macadamias
• 1 cucumber, halved lengthways, seeded and finely diced
• 1 red onion, finely diced
• 1 tomato, seeded and diced
• ½ bunch parsley, roughly chopped
• 75 g (½ cup) native currants
• 30 g karkalla (see note)
• 2 sprigs river mint, leaves picked

Macadamia cream

• 2 finger limes, pearls removed
• 230 g (1½ cups) unsalted roasted macadamias
• 125 ml (½ cup) macadamia milk
• 1 tsp sea salt
• 1 tsp white pepper

Instructions

1. Place the wild rice in a large saucepan with 625 ml (2½ cups) water. Bring to the boil over high heat, then reduce the heat to low, cover and simmer, stirring occasionally, for about 45 minutes or until tender.
2. Meanwhile, for the macadamia cream, place all the ingredients in a blender with 250 ml (1 cup) water and process until smooth.
3. When the rice is tender, transfer to a large bowl and allow to cool slightly. Stir in the remaining ingredients.
4. Serve with a good dollop of macadamia cream.

Note

• Also known as beach banana or pigface, karkalla is a native succulent usually found on the Australian coastline. It adds a pop of salty crunch to salads, stir-fries or fish dishes. While it is illegal to forage for wild karkalla, cultivated karkalla is available from grower's markets and specialist grocers.

Photography by Adam Liaw.

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