Fresh, zesty rice salad made with fluffy white rice, crunchy wombok, toasted almonds and pepitas, juicy orange segments, and loads of herbs. It’s tossed with a splash of raspberry vinegar and finished with a sprinkle of sumac. A solid side dish or light main that’s anything but boring.
Category
Lunch
Servings
4
Prep time
10 minutes
Cook time
30 minutes
Fresh, zesty rice salad made with fluffy white rice, crunchy wombok, toasted almonds and pepitas, juicy orange segments, and loads of herbs. It’s tossed with a splash of raspberry vinegar and finished with a sprinkle of sumac. A solid side dish or light main that’s anything but boring.
Ingredients
- 2 cups (400g) white rice
- 2 cups (500ml) chicken stock
- 2 cups shredded wombok
- ½ cup (80g) almonds, toasted, chopped
- ⅓ cup pepitas, toasted
- 2 oranges, segmented
- 3 shallots, finely sliced
- 2 tbsp dill leaves, roughly chopped
- 2 tbsp chervil
- ¼ cup flat leaf parsley
- 1 tbsp raspberry vinegar
-
sumac, to taste
Directions
Combine rice and stock in a rice cooker and cook according to the machine's directions.
- Transfer to a large tray and spread out to cool.
- Combine rice with remaining ingredients in a large bowl and toss well to combine.
- Serve sprinkled with some sumac to taste.
