Christmas rice salad
- 02.12.2022
- 538
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
Recipe «Christmas rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 cups rice blend, 2 1/4 cups apple juice, 1 cup dried cranberries, 1 1/2 cups boiling water, 1 large red apple , 1 lemon, juiced, 150g baby spinach, 3/4 cup flaked almonds, toasted , 100g Danish fetta, crumbled, 1/2 cup extra virgin olive oil, 2 tbsp Dijon mustard, 1 1/2 tbsp wholegrain mustard, 1/3 cup honey, 1/4 cup lemon juice, 2 small garlic cloves, crushed.
Ingredients:
- 1 1/2 cups rice blend
- 2 1/4 cups apple juice
- 1 cup dried cranberries
- 1 1/2 cups boiling water
- 1 large red apple
- 1 lemon, juiced
- 150g baby spinach
- 3/4 cup flaked almonds, toasted
- 100g Danish fetta, crumbled
- 1/2 cup extra virgin olive oil
- 2 tbsp Dijon mustard
- 1 1/2 tbsp wholegrain mustard
- 1/3 cup honey
- 1/4 cup lemon juice
- 2 small garlic cloves, crushed
Instructions
- 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.