Red rice & chicken salad with pomegranate & feta
Use ready-roasted chicken to shred into your salad and pack up any leftovers for lunch the next day
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
- 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.
TIP
Red Camargue rice has a nutty flavour and chewy texture. It gets its colour from the outer bran layers of the husk, which are left intact, rather than being polished like white rice. It is available from health food shops, specialist grocers and large supermarkets.
PER SERVING
922 kcalories, protein 69g, carbohydrate 56g, fat 48 g, saturated fat 13g, fibre 3g, sugar 8g, salt 4.07 g
Recipe from Good Food magazine, August 2011.
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http://www.bbcgoodfood.com/recipes/1553643/
http://www.bbcgoodfood.com/recipes/1553643/
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Ingredients
- 250g red Camargue rice
- zest and juice 2 lemons
- 4 tbsp extra-virgin olive oil
- pinch of caster sugar
- 1 small ready-roasted chicken , skin discarded and meat shredded
- 50g almonds , toasted and chopped
- 1 medium cucumber , deseeded, cut into diagonal chunky pieces
- 1 bunch spring onions , chopped
- 100g feta cheese , crumbled
- 1 pomegranate , seeds removed
- small handful dill , finely chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Ingredients
- 250g red Camargue rice
- zest and juice 2 lemons
- 4 tbsp extra-virgin olive oil
- pinch of caster sugar
- 1 small ready-roasted chicken , skin discarded and meat shredded
- 50g almonds , toasted and chopped
- 1 medium cucumber , deseeded, cut into diagonal chunky pieces
- 1 bunch spring onions , chopped
- 100g feta cheese , crumbled
- 1 pomegranate , seeds removed
- small handful dill , finely chopped
PER SERVING
922 kcalories, protein 69g, carbohydrate 56g, fat 48 g, saturated fat 13g, fibre 3g, sugar 8g, salt 4.07 g
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13 September 2011
Laura Marshall rated and commented on this recipe
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12 October 2011
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26 October 2011
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