Red rice & chicken salad

Jane Strode

Photo: John Paul Urizar

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Serving size: Serves 4
Cooking time: Less than 60 minutes

Red rice & chicken salad

INGREDIENTS

1 cup (200g) red rice (available from Asian grocers and health food stores)
2 cups (500ml) water
3/4 cup (100g) hazelnuts, roasted and skinned
1/2 barbecued chicken, skin removed and shredded
2 oranges, peeled and segmented
60g baby spinach
1 tbsp marjoram
2 1/2 tbsp (50ml) olive oil
2 1/2 tbsp (50ml) hazelnut oil
2 1/2 tbsp (50ml) orange juice

METHOD

Rinse rice well, drain. Place rice and 2L water in a saucepan. Bring to the boil, stir and cover with a lid; reduce heat to very low and simmer 20mins. Remove from heat and allow to stand a further 20mins. (Alternatively, cook rice in a rice cooker as per manufacturer’s instructions.)

Place cooked rice, hazelnuts, chicken, orange segments, spinach and marjoram in a large bowl. Season well with salt and pepper.

In a separate bowl, whisk together olive oil, hazelnut oil and orange juice. Toss through rice and chicken mixture just before serving.