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Red Rice and Chicken Salad

Red Rice and Chicken Salad

Cook by the absorption method for 25 mins and you’ll have a very tasty winter rice that can grace slaws, be added to stuffings or served as a side to any Asian meal.

Prep: 10 minutes
Cook Time: 30 minutes
Serves: 6

Method

250 grams red Camargue rice

Zest and juice of 2 lemons

4 tablespoons extra virgin olive oil

pinch of caster sugar

1 small ready-roasted chicken, skin discarded and meat shredded

50 grams almonds, toasted and chopped

1 medium cucumber, deseeded, cut into diagonal chunky pieces

1 bunch spring onions, chopped

100 grams feta cheese, crumbled

1 tub Sam Agri pomegranate arils

Small handful of dill, finely chopped

Ingredients

Boil the rice in plenty of salted water until just cooked, about 30 mins.

Meanwhile, make the dressing and prepare the other ingredients. Place the lemon zest and juice and olive oil in a jam jar with a fitted lid. Add seasoning and the sugar and shake well.

Drain cooled rice and tip into a large bowl.

Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss through the rest of the ingredients.

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