LOADED RICE SALAD
An easy and filling rice dish loaded with different flavours and textures. A great addition to your Sunday lunch. Works great with lamb or chicken.
Prep 00:15
Cook 00:20
Serves 4-6
Easy
Ingredients
3 cups cooked white long grain rice, warm
1 tsp saffron threads
4 tbs hot water
1/4 cup rice bran oil
40g butter
6 spring onions (white part only), finely sliced
3/4 cup broad beans, peeled
1/4 cup dried cranberries
1/4 cup smoked almonds, roughly chopped
1/4 cup roasted pistachios, roughly chopped
1/3 cup fresh mint, chopped
1/3 cup flat leaf parsley, chopped
1/3 cup dill, chopped
60g persian feta
1/4 cup red wine vinegar
Method
Step 1. Heat the oil and butter in a pan and gently fry the shallots until golden. Use a slotted spoon to remove the shallots and set aside. Keep the shallot oil aside also.
Step 2. Soak the saffron* in the hot water for around 5 minutes. Stir the saffron water and shallot oil through the rice, using a fork to fluff up the grains.
Step 3. Cook the broad beans briefly in hot water and place them in cold water to cool down. Drain and add to the rice.
Step 4. Mix through all remaining ingredients, season with salt and serve on a platter.
Notes
* To get a more vibrant saffron colour, use a mortar and pestle to grind the saffron threads to a powder before adding the hot water.
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tags / SALAD, RICE, MIDDLE EASTERN, VEGAN, VEGETARIAN