Wild Rice And Chorizo Salad - cooking recipe

Ingredients

1/2 cup wild rice
1 1/2 cups long-grain brown rice
1 tbsp light olive oil
2 ears corn on the cob, kernels sliced off
2 None cured chorizo, halved lengthwise, thinly sliced diagonally
2 cloves garlic, crushed
1 None red pepper, cut into strips
1 small cucumber, halved lengthwise, seeded and thinly sliced diagonally
1/4 cup flat-leaf parsley leaves
1 tbsp grated lemon peel
None None FOR THE DRESSING
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
2 tsp sugar

Preparation

Rinse wild rice. Cook in a large saucepan of boiling salted water for 15 mins. Add brown rice and cook for 30 mins, until rice is tender. Drain and set aside to cool.
Meanwhile, heat light olive oil in a medium skillet on medium heat. Cook corn for 3-4 mins, until just tender. Remove from pan. Add chorizo to pan and cook for 3-4 mins, until golden. Add garlic and cook for 30 seconds, until fragrant. Remove from pan and set aside.
For the dressing, whisk all ingredients in a small bowl. Set aside.
Place rice, corn, chorizo mixture, pepper, cucumber, parsley and lemon peel in a large bowl. Add half of dressing and toss to combine. Cover and refrigerate until ready to serve.
Just before serving, pour dressing over salad and toss to combine.