This salad is great either on its own or alongside fish, meat or tempeh. You can alternate the fresh herbs, depending what’s in season. We like to use parsley if we don’t have mint. It’s delicious topped with pomegranate seeds, if you’re making this when they are in season. A dollop of natural yoghurt also works well.
It’s best to soak the rice, especially if you are using brown. Soak for approx 8 hours or overnight to make it easier to digest and speed up the cooking process.
Recipe adapted from My New Roots
Ingredients
Coconut oil
2 cups rice (white or brown, pre soaked)
1 onion
2 medium carrots
Zest of 1 orange
1/2 tbsp cumin seeds
1/2 tsp turmeric
4 bay leaves
1 cinnamon stick
1/2 cup sultanas
1 tsp pink lake salt
1/2 cup packed mint leaves
1/2 cup packed chives (or spring onion tops)
1/2 cup raw almonds
Handful of pumpkin seeds
Handful of sunflower seeds
Olive oil, for drizzling
1 lemon, cut into wedges
Method
Drain the rice and rinse in cool water. Cover with water and bring to a boil with lid on, before reducing to a simmer. Cook for about 20-30mins or until the water has evaporated and rice is cooked.
Whilst the rice is cooking, dice onion and grate carrots. Slice off the outer edge of the orange rind, removing as little white pith as possible. Then slice into matchstick-sized strips. Set aside.
Heat a knob of coconut oil in a pot and soften onions. Add cumin seeds and cook until fragrant, then add turmeric, bay leaves, and the cinnamon stick, stir to coat with oil and fry for another minute until fragrant. Next add carrots, orange rind, and dried fruit and cook till the carrots soften.
Chop the herbs and gently roast the almonds in a dry pan until fragrant and golden.
When the rice is finished cooking, remove form heat and cool in a large bowl. After a few minutes, sprinkle with the herbs, nuts and seeds and cooked veg. Fold to incorporate. Season to taste.
Serve rice with a drizzle of good olive oil and lemon wedge. Also great with a dollop of natural, pot set yoghurt.