Louise’s Citrus Brown Rice Salad

Louise’s Citrus Brown Rice Salad

By 11 August, 2019

This simple, lovely rice salad recipe was given to me by Louise Miller, a talented young freelance chef based on the Gold Coast who  specialises in healthy natural organic dishes. 
 "I like to use the absorption method for cooking my rice," she says. "It needs about 45 minutes until the grain begins to open and I don't rinse it after it's cooked as that slight stickiness is what makes it." 
The intense earthy flavour comes from fresh turmeric (not the dried ground version) and is given a zing by the addition of lemon and orange zest. Soak the cranberries in apple juice while the rice cooks. Excellent with a juicy roast chicken, BBQ meats - or on its own.

 

  • Prep Time : 15-20 minutes
  • Cook Time : 45 minutes
  • Yield : 4

Ingredients

Instructions

Combine the first seven ingredients while the rice is still warm. Then add the rest of the ingredients once the rice is cool. Let sit for at least one hour to let the flavors develop. Serve in a beautiful ceramic bowl or platter of your choice.  Sprinkle with activated walnuts, pecans or pepitas.

Tip:  also delicious the next day.

 

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