Jewelled Rice Salad
By Morrisons
Published on 18 April 2021
This dish tastes as good as it looks. The red chilli adds a little spice while the mango, apricots and cranberries deliver a nice bold flavour.Time and servings
17 minsTotal time
6Servings
15 minsPrep time
2 minsCooking time
Ingredients
- 1 large of red chilli, deseeded and finely chopped
- 75 g of dried cranberries
- 1 tbsp of lemon juice
- 4 tbsp of extra virgin olive oil
- 6 tbsp of mixed fresh herbs, finely chopped
- 75 g of dried apricots, finely chopped
- 500 g of long grain rice, microwavable for speed
- 4 spring onions, trimmed and finely chopped
- 0.5 mango, peeled, stone removed and flesh diced
- 100 g of pomegranate seeds
Method
Step 1
Mix the oil, lemon juice and fresh herbs together in a large serving bowl. Season to taste.Step 2
Cook all the rice according to the instructions on the pack. Pour the hot rice into a serving bowl and mix well. Leave until cool then cover and chill in the fridge for 1 hour.Step 3
When the rice is cold, add the spring onions, chilli, mango, apricots, cranberries and pomegranate seeds to the bowl and mix well.Step 4
Season again to taste with more lemon juice, salt and pepper. Serve at room temperature.