Fruity Rice Salad

A delicious fresh and fruity rice salad that's great for serving a crowd.

Course Salads

Cuisine British

Servings

Calories 249kcal

Author Michelle Ordever

8 Tbsps olive oil
2 Tbsps lemon juice plus extra to taste
12 Tbsps mixed fresh herbs chopped - flat leaf parsley, chives, mint and coriander
4 8.8oz/250g pouches microwavable long grain and wild rice
8 spring onions finely sliced
2 large red chilies deseeded and finely sliced
1 mango peeled, destoned and diced finely
5 oz/150g dried apricots finely chopped
5 oz/150g dried cranberries craisins
6 oz/180g pomegranate seeds roughly 2 pomegranates
Salt and freshly ground black pepper
4 oz/100g toasted flaked almonds optional

Cook the rice according to the instructions on the package. Leave to cool for 10 minutes then place into the refridgerator for one hour to cool completely.
Mix the herbs, olive oil, lemon juice, salt and pepper together in a bowl and set to one side.
When the rice is cold, stir in the spring onions, chilli, mango, dried apricots, dried cranberries and pomegranate seeds and mix well.
Pour over the the herby olive oil dressing and stir through the salad. Check the seasoning and add more lemon juice, salt and pepper as required.
If using the flaked almonds, stir some into the salad, reserving some to scatter over the top.
Serve at room temperature and enjoy!