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Jewelled rice and cucumber salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Vibrant jewelled rice salad with crisp cucumber and juicy pomegranate is an ideal match for roasted lamb or grilled chicken.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 200.00 gm basmati rice
  • 255.00 gm salt reduced chicken style liquid stock
  • 400g can diced tomatoes
  • 56.10 gm sultanas
  • 82.50 ml kalamata olive wedges
  • 1 Lebanese cucumber, halved lengthways, sliced
  • 40.00 ml roughly chopped pistachio kernels
  • 1/2 pomegranate, seeds removed (see notes)
  • 125.00 ml fresh coriander sprigs
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Add onion and garlic, stirring occasionally, until softened, about 5 minutes. Stir in rice until well coated.
  • Combine stock, 1/4 cup of water, and tomatoes in a pot, then bring to a boil. Reduce heat to medium-low, cover, and simmer for 12 minutes until rice is almost tender. Remove from heat, stir in the sultanas, cover, and let it stand for 10 minutes. Enjoy!
  • Fluff the rice with a fork to separate the grains, then gently mix in olives and pine nuts. Transfer the rice mixture to a serving dish and top it with cucumber, pistachios, pomegranate arils, and fresh coriander. Serve and enjoy!

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