Red Rice Salad | Recipe

A beautifully wholesome dish with a colourful twist from Aro Ha’s Plant to Plate cookbook – we use red rice for extra vibrancy. This salad is filling yet refreshing and could easily become a satisfying main by adding some extra leafy greens. Serve warm or cooled.  In the summertime Aro Ha like to use fresh fruit rather than dried, especially when the Otago apricots are in season or when there are wineberries in the garden.

Serves 4 sides

Ingredients

Salad

• 1 Tbsp avocado oil
• 1 cup red rice, dry
• 500ml water or stock
• 1 cup roasted whole almonds
• 2 Tbsp chopped dried fruit –
• raisins, apricots or sultanas
• ½ cup fresh herbs – mint, coriander
• and/or parsley
• 2 Tbsp red onion, finely diced
• ¼ cup black beans
• ½ cucumber, deseeded and cut into
• half moons

Dressing

• ½ regular garlic
• 1 ½ tsp ground cumin
• 1 tsp dried oregano
• ¼ cup red wine vinegar
• 1 Tbsp maple syrup or honey
• 1 Tbsp fresh lime juice
• ½ cup extra-virgin olive oil
• ½ tsp salt
• Generous pinch of ground cloves

To Serve

• Toasted pumpkin seeds
• Lime wedge
• Edible flower
• Micro-coriander