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| Persian rice salad |
To Prep 0:10
To Cook 0:15
INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 4
Ingredients
500g skinless chicken breast fillets, trimmed of any fat
750ml reduced-salt chicken stock
1 cup SunRice Basmati Rice
1/2 cup mint leaves
2 cups mixed salad leaves
10 fresh dates, pitted, roughly chopped
1 teaspoon ground cinnamon
1/4 cup (60ml) lemon juice
Method
Step 1
Bring 1L water to the boil in a pan and add chicken. Return to the boil and poach for 10-12 minutes until cooked through. Leave to cool in the liquid for 5 minutes. Remove and slice thinly.
Step 2
Meanwhile, combine the stock with 1 cup (250ml) water in a saucepan and bring to the boil. Add the rice and simmer over medium-high heat for 10-12 minutes until tender. Drain (if necessary) and fluff with a fork.
Step 3
Combine the chicken, rice, mint, salad leaves and dates in a bowl.
Step 4
Combine cinnamon and lemon juice in a small bowl, add to the rice mixture and toss to coat. Serve warm.
Nutrition
Energy 1700kJ
Fat saturated 1.00g
Fat Total 3.00g
Carbohydrate sugars 18.00g
Carbohydrate Total 59.00g
Dietary Fibre 3.00g
Protein 34.00g
Cholesterol 74.00mg
Sodium 540.66mg
delicious. - September 2005 , Page 159
Recipe by Nancy Duran
Photography by Petrina Tinslay
