Baked Hake with Wild Rice Salad
Wild rice is a much longer grain of rice than white or basmati. It has a crunchier and nuttier taste and makes a lovely change if you want to mix things up. Just remember though that it takes much longer to cook, so plan this in when making it. I’ve used hake in this recipe, however any white fish will do. The trickiest part is removing the chilli and cinnamon stick from the rice once cooked when you can’t see, but they are big enough to feel for with a spoon. Its a great healthy and filling meal, perfect for days when you have a little more time to cook and want to try something different. The walnuts add a lovely crunchy texture to the over all dish. I hope you enjoy it.