Black & red rice boudoir salad

Name: Black & red rice boudoir salad
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves: 4
Ingredients: 55 g/2 oz/heaped ⅓ cup chopped pitted dates; ½ tsp salt; 2 tbsp clear honey; 3 tbsp lemon juice; 1 small yellow pepper, deseeded and finely diced; 2 tbsp freshly squeezed orange juice; 80 g/2¾ oz/1 cup flaked/slivered almonds; 250 g/9 oz/1⅓ cups red rice, preferably Camargue, rinsed and drained; 4 tbsp olive oil; 2 small garlic cloves, peeled; 1 red onion, finely diced; 25 g/1 oz/¼ cup pecans, roughly chopped; 2 spring onions/scallions, finely chopped; 1 sharp red eating apple, cored and finely diced; 55 g/2 oz/heaped ⅓ cup pistachios, chopped; seeds of ½ pomegranate; 1 small green chilli, deseeded; 40 g/1½ oz/¾ cup coriander/cilantro leaves, chopped, plus extra leaves to serve; 120 g/4¼ oz/heaped ½ cup wild rice; 1 tbsp groundnut oil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 40

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

This centrepiece salad has all the pimped splendour of an Arabian boudoir. It has the uncompromising flavour punch of an oriental night market but a bejewelled elegant beauty that will complement many a main-course meal.

Ingredients

1 tbsp groundnut oil
120 g/4¼ oz/heaped ½

Main course
Gluten-free
Vegetarian

Method

To make the dressing, blitz the garlic, chilli, coriander/cilantro, salt, lemon juice, orange juice and honey in a blender. With the motor running, gradually drizzle in the olive oil. Leave to one side.

Heat half the oil in a pan and, when it is hot, toss in the wild rice grains and stir to coat in the oil. Add 230