Food Blog: From the DE Kitchen

Wednesday, March 4, 2026

From the DE Kitchen

Image of Peanut & Wild Rice Rainbow Salad

With a new month comes a little extra excitement for what's ahead. The days are getting lighter, there's a sense of fresh energy in the air and the first signs of spring are beginning to appear. In the DE test kitchen, we've been leaning into that shift - experimenting with brighter flavours and more colourful plates, and starting to revisit salads as the ingredients begin to shine again. This week's recipe, our Peanut & Wild Rice Rainbow Salad, is a gentle nod to the season ahead. It's vibrant and full of texture, with nutty wild rice, plenty of crunchy veg and a creamy peanut dressing that brings everything together beautifully.

A gentle nod to the season ahead. Peanut & Wild Rice Rainbow Salad

Ingredients Serves 6 Cooking Time: 30 minutes For the pickled chilli 2 red chillies deseeded and finely sliced 1 lime juiced For the salad 400 g wild/black rice 240 g medium–firm tofu, cut into 2 cm cubes 3 large carrots 2 medium courgettes small bunch of spring onions, finely sliced 20 g coriander leaves roughly chopped 20 g mint leaves, roughly chopped For the dressing 3 tablespoons peanut butter 1 lime, juiced 1 tablespoon cider / rice wine vinegar 1 tablespoon maple syrup 2 tablespoons sesame oil pinch of sea salt To serve 50 g unsalted roasted peanuts, roughly chopped

Method Step 1 To make the pickled chilli, mix together the chillies and lime juice in a small bowl. Leave to pickle while you prepare the rest of the salad. Step 2 Cook the rice in a saucepan according to the packet instructions. While the rice is cooking, place the tofu in a steamer basket and rest above the rice; steam for 10 minutes until the tofu is tender. Step 3 Using a vegetable peeler, peel carrot ribbons into a large bowl (reserve the inner core of the carrots for snacking, stock, or finely chop and add to the salad). Peel courgette ribbons into the same bowl. Add the spring onions, coriander and mint; toss to combine. Step 4 In a medium bowl, whisk all of the dressing ingredients together, along with 2 tablespoons of cold water and the pickling juice from the chilli, until pourable. Season to taste. Step 5 Stir the cooked rice and tofu through the raw vegetables. Pour the dressing over the salad and toss to coat. Serve topped with chopped peanuts and the pickled chilli.

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