Jewelled Herb & Rice Salad
Ingredients
- 250 g basmati rice
- 2 tbsp olive oil
- 30 g unsalted butter
- 2 onion small
- 1 tsp ras el hanout
- 4 carrot
- 1 pinch saffron
- 200 g mixed dried fruit
- 100 g pomegranate seeds
- 75 g feta cheese
- 75 g pistachios shelled
- 1 small handful fresh mint
- 1 small handful flat leaf parsley
Equipment
Casserole dish with lid
Sieve
Wooden spoon
Chopping board
Chopping knife
Measuring jug
Peeler
Grater
Instructions
- To a pinch of saffron threads, pour over 3 tbsp hot water and set aside.
- Finely chop the onions and peel and grate the carrots.
- Heat the olive oil and unsalted butter in a casserole dish. Add the onions and ras el hanout and fry over a medium heat for 5 minutes until softened.
- Wash the basmati rice under cold, running water and add to the pan along with the carrots and saffron (in its soaking water). Cover with 600ml cold water.
- Season well with salt and pepper, give it a stir and bring to the boil. Cover, reduce the heat and simmer for 12-15 minutes, then turn off the heat and allow it to stand with the lid on for 5 minutes.
- While the rice is cooking, roughly chop the shelled pistachios, mint leaves and flat leaf parsley.
- Fluff up the rice with a fork, stir in the mixed dried fruit, pistachios, herbs, feta cheese and pomegranate seeds and serve.
Notes
A seriously impressive rice dish that is ideal as a light dinner or as a perfect side dish to accompany any feast!
Nutrition
Calories: 451kcal