Red Rice and Chicken Salad
Cook by the absorption method for 25 mins and you’ll have a very tasty winter rice that can grace slaws, be added to stuffings or served as a side to any Asian meal.
250 grams red Camargue rice
Zest and juice of 2 lemons
4 tablespoons extra virgin olive oil
pinch of caster sugar
1 small ready-roasted chicken, skin discarded and meat shredded
50 grams almonds, toasted and chopped
1 medium cucumber, deseeded, cut into diagonal chunky pieces
1 bunch spring onions, chopped
100 grams feta cheese, crumbled
1 tub Sam Agri pomegranate arils
Small handful of dill, finely chopped
Boil the rice in plenty of salted water until just cooked, about 30 mins.
Meanwhile, make the dressing and prepare the other ingredients. Place the lemon zest and juice and olive oil in a jam jar with a fitted lid. Add seasoning and the sugar and shake well.
Drain cooled rice and tip into a large bowl.
Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss through the rest of the ingredients.