Ingredients
- 2 cups cold rice
- ½ c dried fruit, such as apricots, diced
- The outer of a fresh fig, diced
- A small red onion diced or 3 spring onions shredded
- A good handful of soft herbs such as mint, coriander, parsley, or basil shredded
- ½ c toasted nuts, roughly chopped
- Dressing
- honey or elderflower syrup if you have some
- lemon juice
- the inner of a fresh fig
- olive oil
- salt
Jewelled rice
Method
- Blitz the dressing ingredients together and adjust seasoning before tossing with all remaining ingredients in a large bowl
- Pile out onto a platter or shallow dish to serve with a scattering of fresh herbs
Comments
The cuisines of the Middle East are known in part for their elaborate rice salads in which they set the ‘jewels’ of their land, such as dried and fresh fruits and nuts. The key to a good rice salad is taking the extra time to cut everything into a delicate fine dice. Have a go at chopping the ingredients in your processor, on this occasion it will certainly save you time, but whizz each ingredient separately, using the pulse function, to ensure perfect results. Be sure to incorporate a range of colours and textures, in your dish. Making a light, well balanced, fragrant dressing which doesn’t bog down the dish will tie everything together. If you happened to make some elderflower syrup when this was in season it makes an ideal floral addition to your dressing, the traditional additions being rose or orange blossom water. As with the any use of any cold rice make sure you use only that which has been appropriately handled and stored.
