Categories
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Rice Salad with Chicken, Orange and Cashew Nuts |
Tips: To make a simple vinaigrette, whisk 3 tbsp
wine vinegar with 6 tbsp olive oil. Add 2
tbsp extra virgin olive oil and season well. |
Yield:4
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INGREDIENTS: |
3 |
large seedless oranges |
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1 lb |
cooked chicken, diced |
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3 tbsp |
chopped fresh chives |
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3/4 cup |
almonds or cashew nuts, toasted |
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mixed salad leaves, to serve |
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scant 1 cup |
long grain rice |
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3/4 cup |
home-made vinaigrette (see Cook Tip) |
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2 tsp |
strong Dijon mustard |
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1/2 tsp |
caster (superfine) sugar |
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salt and ground black pepper, to taste |
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DIRECTIONS:
- Pare one of the oranges thinly, removing only the rind, not the white pith. Put the pieces of rind in a pan and add the rice.
- Pour in 2 cups water and bring to the boil. Cover and cook over a very low heat for about 15 minutes, or until the rice is tender and all the water has been absorbed.
- Meanwhile, peel the oranges, removing all the white pith. Working over a plate to catch the juices, separate them into segments. Tip the juices into a small bowl and add the vinaigrette with the mustard and sugar, whisking to combine.
- When the rice is cooked, remove it from the heat and discard the pieces of orange rind. Spoon into a bowl, let it cool slightly, then add half the dressing. Toss well, then set aside to cool.
- Add the chicken, chives, toasted nuts and orange segments to the cooled rice. Pour over the remaining dressing and toss gently to combine. Serve on a bed of mixed salad leaves.
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