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Jewelled rice salad with apricots & almonds Recipes
Prep Time
55
Minutes
Total Time
10
Minutes
Makes
10
Servings
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Recipe Name : Jewelled rice salad with apricots & almonds
Country : United States
Rating :
Category : Home > Rice > All
Chef : Michelle Southan
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INGREDIENTS


750ml (3 cups) hot water
1/2 tsp saffron threads
400g (2 cups) basmati rice
1 orange
75g (3/4 cup) flaked almonds
160g (3/4 cup) dried Turkish apricots, thinly sliced lengthways
115g (3/4 cup) dried cranberries
115g (3/4 cup) unsalted pistachio kernels, coarsely chopped
DIRECTION


Combine the water and saffron in a saucepan over high heat. Bring to the boil. Stir in the rice. Reduce heat to low. Cook, covered, for 10 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes to stand. Use a fork to separate the grains. Set aside for 30 minutes to cool completely.

Meanwhile, use a zester, or a vegetable peeler and a small sharp knife, to cut the orange rind into thin strips. Cook the almonds in a medium frying pan over medium heat, stirring, for 1-2 minutes or until lightly toasted.

Add the orange rind, almonds, apricot, cranberries and pistachio to the rice mixture and stir until well combined. Season with salt and pepper.
SOURCE:

http://www.taste.com.au/recipes/26377/jewelled+rice+salad+with+apricots+almonds