Jewelled Rice Salad

Make this festive Jewelled Rice Salad for parties. Ingredients like mango, dried apricots, cranberries & pomegranate look like little jewels!

Course Salads

Cuisine British

Prep Time 30

Cooling Time 1

Total Time 1 30

Servings

Calories 492kcal

Author Michelle Ordever

Equipment

Ingredients

4 250g / 8.8oz packs Uncle Ben's Ready Rice Long Grain & Wild (microwavable)
8 Tbsps extra virgin olive oil
2 Tbsps lemon juice plus extra to taste
12 Tbsps finely chopped mixed fresh herbs e.g. flat-leaf parsley, chives, mint, and coriander
Salt and freshly ground black pepper
8 spring onions scallions, finely sliced
1 red bell pepper finely chopped
2 red chilies deseeded and finely sliced
1 mango peeled, de-stoned, and diced finely
150 g / ¾ cup dried apricots finely chopped
150 g / 1 cup dried cranberries
150 g / 1 cup chopped macadamia nuts
150 g / 1¼ cup chopped walnuts
100 g / 1¼ cup toasted flaked almonds
180 g / 2 cups pomegranate seeds roughly 2 pomegranates

Instructions

Cook the rice according to the instructions on the package.
Spread the rice onto a large cookie sheet and leave to cool slightly before transferring it to the fridge to cool completely.
To make the dressing, mix the olive oil, lemon juice, herbs, salt, and pepper together in a bowl and set aside.
When the rice is cold, place into a large mixing bowl and stir in the spring onions, bell pepper, chilli, mango, dried apricots, dried cranberries, macadamia nuts, walnuts, almonds, and pomegranate seeds and mix well.
Pour the herby olive oil dressing over the rice and other ingredients and stir through. Check the seasoning and add more lemon juice, salt, and pepper as required.
Can be served chilled or at room temperature.

Notes

*If you can't find this exact brand or mix, then use an equal amount of cooked rice (long grain and wild rice). For the total cooked amount of rice needed in this recipe (1kg or 2.2lbs), you will need around 330g or 12oz or 1½ cups of dry, raw rice.

Nutrition