If youve never tried rice cooked in apple juice before, youre in for a real treat! Serve the dressing for this salad on the side. - Nagi Maehashi
- Place rice in a sieve. Rinse under cold water until water runs clear. Place rice, apple juice, 1 cup cold water and a pinch of salt in a medium saucepan over medium-high heat. Cover. Bring to a simmer. Reduce heat to medium-low. Cook for 30 minutes or until liquid is absorbed and rice is cooked through (see notes). Remove from heat. Set aside for 10 minutes. Transfer rice to a bowl. Cool.
- Meanwhile, place cranberries and boiling water in a heatproof bowl. Set aside for 10 minutes or until cranberries are plump. Drain well. Add to rice.
- Make Honey Mustard Vinaigrette. Place oil, mustards, honey, lemon juice and garlic in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine. Taste and add a little extra honey or lemon juice, if needed.
- Core apple. Cut into 1cm cubes. Toss with lemon juice to coat (see notes).
- Add spinach, apple and ¾ of the almonds to the rice. Toss gently to combine. Transfer to a serving bowl. Top with fetta and remaining almonds. Serve with vinaigrette, on the side.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set