Name: Turmeric, citrus and pistachio rice salad
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 1
Ingredients: 300.00 gm long-grain white rice; 125.00 ml dried cranberries, chopped; 65.63 gm orange juice; 1 tsp ground turmeric; 56.88 gm extra virgin olive oil; 65.63 gm lemon juice, plus wedges to serve; 17.70 gm wholegrain mustard; 1 red onion, finely chopped; 120g mixed salad leaves; 1 yellow capsicum, finely chopped; 82.50 ml pistachio kernels, toasted, chopped; 2 small oranges, peeled, sliced

Turmeric, citrus and pistachio rice salad

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Prep Time:
45 minutes

Cook Time:
15 minutes

Total Time:
60 minutes

Elevated rice salad with zesty citrus, sweet cranberries, crunchy pistachios, and exotic spices.

Ingredients:

300.00 gm long-grain white rice
125.00 ml dried cranberries, chopped
65.63 gm orange juice
56.88 gm extra virgin olive oil
65.63 gm lemon juice, plus wedges to serve
17.70 gm wholegrain mustard
1 red onion, finely chopped
120g mixed salad leaves
1 yellow capsicum, finely chopped
82.50 ml pistachio kernels, toasted, chopped
2 small oranges, peeled, sliced

Instructions:

Prepare the rice using the absorption method as directed on the packet. Allow the rice to chill in the refrigerator for 30 minutes.
In a large bowl, mix cranberries with fresh orange juice and a hint of turmeric. Let it sit for 10 minutes to infuse the flavors.
In a small bowl, combine oil, lemon juice, and mustard. Whisk together until well mixed. Season with salt and pepper.
Combine rice, onion, salad leaves, capsicum, pistachios, oranges, and dressing with cranberry mixture in a bowl. Gently toss to mix well. Serve with lemon wedges.

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