Wild Rice Salad

1-1/4 cups wild rice

4 TBL peeled pistachio

2/3 cup soft dried apricot, soaked in hot water for 5 minutes

1 small bunch of mint, leaves picked

1 small bunch of arugula

3 to 4 shallots, roughly chopped

Zest and juice of 1 lemon

2 tbsp olive oil

1 large clove of garlic, crushed

Sea salt and freshly ground black pepper

Place the rice in a large pot and cover with water, bring to the boil then reduce the heat and cook for 30-40 minutes, depending on the variety, or until the rice is cooked al dente. Drain and rinse under cold water.

While the rice is cooking, roast the pistachio in a dry pan over a medium heat for 8-10 minutes. Coarsely chop them with a large knife. Drain the apricot and coarsely chop them too.

In a bowl mix the rice, apricots and pistachios. Add the rest of the ingredients, toss well and season with salt and pepper to taste.