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: 3 tbsp lemon juice; seeds of ½ pomegranate; 1 sharp red eating apple, cored and finely diced; 1 small yellow pepper, deseeded and finely diced; 2 small garlic cloves, peeled; 1 small green chilli, deseeded; 25 g/1 oz/¼ cup pecans, roughly chopped; 55 g/2 oz/heaped ⅓ cup pistachios, chopped; 2 spring onions/scallions, finely chopped; 1 red onion, finely diced; 40 g/1½ oz/¾ cup coriander/cilantro leaves, chopped, plus extra leaves to serve; ½ tsp salt; 1 tbsp groundnut oil; 55 g/2 oz/heaped ⅓ cup chopped pitted dates; 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; 2 tbsp clear honey; 120 g/4¼ oz/heaped ½ cup wild rice; 4 tbsp olive 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
Vegetarian
Gluten-free

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