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Moroccan Mixed Rice Salad

chef.garcia's picture
Ingredients
  Water 1 1⁄2 Pint (800 Milliliter)
  Soy sauce 1 Tablespoon
  Treacle 1 Tablespoon
  Wild rice 2 3⁄4 Ounce (75 Gram)
  Olive oil 2 Tablespoon
  Long grain brown rice 3 1⁄2 Ounce (100 Gram)
  Canned chickpeas 15 Ounce, drained (425 Gram)
  Red onion 1⁄2 , finely chopped
  Red pepper 1 Small, deseeded and diced
  Dried apricots 3 Ounce, sliced (85 Gram)
  Raisins 2 3⁄4 Ounce (75 Gram)
  Chopped fresh mint/Coriander 2 Tablespoon
  Flaked almonds 2 Ounce, toasted (55 Gram)
  Lettuce leaves 3 (To Garnish)
  Lemon wedges 3 (To Serve)
For spiced dressing
  Hot curry powder 1 Teaspoon
  Ground coriander 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Freshly ground nutmeg 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Rice vinegar 2 Fluid Ounce (50 Milliliter)
  Honey 2 Tablespoon
  Lemon juice 1 Tablespoon
  Extra virgin olive oil 5 Tablespoon
Directions

1. Bring 350 ml/12 fl oz of the water, the soy sauce and the treacle to the boil in a large pan. Add the wild rice; bring back to the boil. Cover and simmer for 40 minutes until cooked. Remove from the heat.
2. Heat the oil in a pan, add the brown rice and stir for 2 minutes to coat. Add 450 ml/16 fl oz water and bring to the boil. Cover and simmer for 40 minutes until tender. Remove from the heat.
3. Meanwhile, make the dressing. Dry-fry the spices in a small frying pan, stirring, for 4-5 minutes. Cool on a plate. Whisk the vinegar with the honey and lemon juice in a large bowl, then whisk in the oil. Whisk in the cooled spice mixture.
4. Mix in all the rice, the chickpeas, onion, red pepper, apricots, raisins and mint. Sprinkle with almonds, garnish with lettuce leaves and serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Rice
Interest: 
Party
Servings: 
6

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