Wild Rice and Herb Salad

This salad is inspired by an Ottolenghi recipe.  It is a simplified version and some of the quantities and ingredients are changed.  It is great for a crowd as you can make it in advance and would transport well so would be a good choice if you need to take a plate or wanted a good picnic dish.  It’s not essential, but I make a herby yoghurt dressing to go with it also.

1.  Put the wild black rice in a small pot and cover generously with cold water.  Bring the water to the boil and then turn it down to a simmer.  Put a lid on and simmer the rice for 40-50 minutes or until the grains are soft (yet still chewy) and some of the grains have burst open.  Then drain the rice.
2. Heat 1 Tablespoon of the oil in a small casserole dish (one with a lid).  Add the rice and stir.  Then add the boiling water, give the rice another stir.  Lower the heat so the rice is barely simmering then put the lid on and cook for 15 minutes.  At the end of this time, take the pot off the heat and put a clean folded up tea towel or cloth under the lid, replace the lid and then rest for 10 minutes to absorb the steam.
   
3. While the rices are cooking, heat the remaining oil in a small saucepan and gently cook the red onion for 5 minutes.  Add the spices and cook for a further minute.  Then add the chickpeas and give the pot a stir. If the pot looks too dry you can add a tablespoon of water.  Mix everything together for a minute then take the pot off the heat.
   
4. When the rices and chickpea/onion mix are cooked, mix them all together in a large bowl.  Add the chopped cranberries and (just prior to serving) add the chopped herbs.  Give everything a good mix together.
   The herby yoghurt dressing adds a bit of moisture to the dish.  It’s also a nice sauce for chicken,  lamb koftes, salmon, and kebabs and makes a good marinade.  I often substitute the dill for flat leaf parsley and add a little cayenne or paprika.
   
   Put all of the ingredients into a blender and pulse until the herbs are chopped finely and everything is combined.  Add the water gradually until the sauce is the desired consistency.  I like the sauce a pouring rather than a spooning consistency.