The true American brown rice is a tad longer to cook, but it has all the proprieties of other rices, plus it has kept its shell. It is the ideal rice for our health and accompanies beautifully wok-sautéed vegetables or Salads as here with this Brown Rice Salad. Now do not hesitate and…
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Ingredients for 4 People:
- 200 g (7oz) Brown rice
- 80 g (5 Tbsp) dried Cranberries
- 60 g (2 Tbsp) blanched whole almonds
- Finely chopped zest and Juice of 1 orange
- 2 Tbsp cider Vinegar
- 1 shallot, finely chopped
- 4 Tbsp rapeseed oil
- 200 g ( 7 oz) thin slices of cooked turkey breast
Put 750 ml ( 3 cups) water in a big saucepan and bring to the boil. Stir in the rice, cover, and simmer for about 30 minutes or until tender. Drain, cool and pour into a large bowl. Set aside.
Spread the almonds in a pan. Stir occasionally and heat until the almonds get a light golden brown colour. Set aside. Simmer the orange zest for 5 minutes in a small saucepan with water, then drain and set aside.
Put the orange juice, vinegar, chopped shallot into a bowl and gradually whisk in the oil until the dressing thickens slightly. then add the cranberries. Taste for seasoning.
Add the almonds, orange zest, and 2/3 of the dressing to the rice. Toss and let stand for about one hour to let the flavours combine. Then, Transfer the rice salad to a nice dish, arrange the turkey slices on top and spoon over the left cranberry dressing and serve.