Burghul and wild rice salad
Light and flavorful burghul and wild rice salad perfect for barbecues; keeps well and suits any temperature. Serves 4, cooks in 1 hour 30 minutes.
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Cooking tools:
- Saucepan
- Colander
- Mixing bowl
- Oven
- Grill
- Cutting board
- Chef's knife
- Plastic wrap
- Paper towel
- Mason jar
Ingredients
- 2 cups (320g) burghul
- 2/3 cup (130g) wild rice
- 2 medium red capsicums (bell peppers) (400g)
- 200 grams (6½ ounces) yellow patty-pan squash, quartered
- 1 clove garlic, crushed
- 2/3 cup (160ml) olive oil
- 2 tablespoons lemon juice
- 4 green onions (scallions), chopped finely
- 2/3 cup (70g) walnuts
- 2 tablespoons finely chopped flat-leaf parsley
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