Christmas rice salad

Recipes / Salads

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

  1. 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.
  2. 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.
  3. 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.
  4. Core apple. Cut into 1cm cubes. Toss with lemon juice to coat (see notes).
  5. 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.