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Christmas rice salad
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Experience the delightful harmony of apple-infused rice in this refreshing salad. Serve the dressing on the side for added flavor control.
Ingredients:
  • 375.00 ml rice blend (see note)
  • 590.63 gm apple juice
  • 250.00 ml dried cranberries
  • 375.00 gm boiling water
  • 1 large red apple
  • 1 lemon, juiced
  • 150g baby spinach
  • 187.50 ml flaked almonds, toasted
  • 100g Danish fetta, crumbled
  • 113.75 gm extra virgin olive oil
  • 46.80 gm Dijon mustard
  • 35.10 gm wholegrain mustard
  • 117.98 gm honey
  • 65.63 gm lemon juice
  • 2 small garlic cloves, crushed
Instructions:
  • Rinse the rice in a sieve under cold water until the water runs clear. In a medium saucepan, combine the rice, apple juice, 1 cup of cold water, and a pinch of salt. Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 30 minutes until the liquid is absorbed and the rice is cooked through. Remove from heat and let it sit for 10 minutes. Transfer the rice to a bowl to cool.
  • Place cranberries in a heatproof bowl and cover with boiling water. Let sit for 10 minutes until plump, then drain and add to rice.
  • Prepare the Honey Mustard Vinaigrette by combining oil, mustards, honey, lemon juice, and garlic in a screw-top jar. Season with salt and pepper, then secure the lid tightly. Shake vigorously until all ingredients are well combined. Adjust taste by adding more honey or lemon juice, if desired.
  • Prepare the apple by removing the core and cutting it into 1cm cubes. Mix the apple cubes with lemon juice to coat evenly.
  • Combine the spinach, apple, and ¾ of the almonds with the rice, tossing gently. Transfer to a serving bowl and sprinkle with feta and the rest of the almonds. Serve with vinaigrette on the side.

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