Jasberry rice salad with grilled chicken thighs and ginger dressing
Jasberry rice mix makes for an eye catching salad. It has a nutty flavour and adds texture to a salad. Paired here in this all-in-one meal with chicken and mango, it’s bursting with flavour and colour.
Combine the ginger, garlic, orange zest and juice, and chilli flakes with the sesame and vegetable oil. Put half the dressing in a bowl with the chicken thighs and set aside the rest for later. Marinate the chicken for a minimum 1 hour or overnight.
Put the Jasberry rice in a pan of cold salted water, bring up to a boil and simmer gently until just tender approx 25-30 mins. Drain well, add the remaining dressing while the rice is still warm and set aside to cool.
Blanch the green beans in boiling salted water until bite tender, 3-4 mins, drain and refresh in iced water.
Grill or pan fry the chicken for 3-4 mins each side or until cooked through. Rest for a few minutes before slicing. Place the cooled rice in a serving dish, add the green beans, spring onion and mango to the salad and combine well. Top with chicken.
5cm piece ginger, peeled and grated
1 clove garlic, finely chopped
1 orange, grated zest and juice
Pinch chilli flakes
1 Tbsp sesame oil
2 Tbsp vegetable oil
450-500g skinless and boneless chicken thighs
½ cup Jasberry rice mix or Jasberry rice
250g green beans, trimmed to 6cm lengths
2 spring onions, sliced
1 mango, peeled and diced