Persian rice salad

by **Afra** 16th July 2010, 3:24 am

Ingredients:-

300 gm —- mixed basmati & wild rice
1 inch piece of fresh root ginger, peeled & finely chopped
Half tsp —- round cinnamon
3 tbsp —- olive oil
12 —- dried apricot, diced
50 gm —- pistachios chopped
Juice of 1 orange
Zest of half orange
Small bunch mint leaves, chopped
Salt & freshly ground black pepper

Food preparation:

Boil rice, drain & refresh with cold water, set aside.
Mix
together the ginger, orange juice/zest, cinnamon, all spice, olive oil
& stir into rice along with the apricots, pistachios & mint.
Taste & season, adding a squeeze more orange if you like.

Note:This
salad can be made up to 25 hours in advance, covered & kept in the
fridge. If transporting it, remember that, like meat & cheese
dishes, it is also important to keep rice cold. ** when zesting fruit,
take care to grate just the skin, avoiding the white pith as this will
add a bitter flavor).