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.
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
Meanwhile, heat the remaining oil in a pan and toss in the red rice grains. Add
Lift the lid and stir the chopped dates in with the red rice. Replace the lid and continue to cook gently for a further 20 minutes, then switch off the heat and let the rice stand for a further 10 minutes.
In a hot dry frying pan, toast the almonds until they are slightly brown.
Once both rices are cooked, toss them together and add one-third of the salad dressing.
Wait for the rice to cool to room temperature, then stir in the remainder of the salad dressing followed by the spring onions/scallions, red onion, pecans, pistachios, apple and pepper.
Sprinkle the pomegranate seeds, toasted almonds and coriander/cilantro leaves over the top just before serving.
© 2017 All rights reserved. Published by Watkins.