Rice Salad

Prep

Dice and mince vegetables

• Dice capsicum to 1cm square

• Dice shallots to ½ cm square

• Mince garlic

Measure out

• Olive oil

• Lemon juice

• Soy sauce

• Currants

• Slivered almonds

1.  Either boil and cook fresh rice or use a microwave bag. Have the rice cooked and slightly cooled ready for assembly

2. Add 1 tablespoon of olive oil to a small pot and add slivered almonds and mix to cover the almonds and on a medium heat lightly brown. This will bring out the flavour that will be a distinct taste of the dish.

3. Once almonds have been toasted transfer to a bowl to cool or with the rest of your chopped vegetables.

In the soiled pot add olive oil, soy sauce, lemon juice and garlic. On a medium heat bring to a simmer for approx. 2 minutes.

NOTE: Add the oil and garlic and sizzle for 2 minutes to toast the garlic, this will reduce the intensity of the garlic. Then add the rest of the liquids and simmer to a further 2 minutes.

4. Set the dressing to the side and prepare the rice and vegetables.

In a large bowl add the cooked/ heated rice along with the diced capsicum and onion. Followed by the toasted slivered almonds and currants. Stir the bowls contents and drizzle the slightly cooled vinaigrette over the rice.

NOTE: Pour ½ the vinaigrette over and mix through and taste test to ensure you are happy with the dish. You can always add a little more later.

5. Cover and place in the fridge ready to serve.

To create this rice salad to be a main meal adding chicken is a great option.

6. Velvet slices of chicken in baking soda and set in the fridge for 15 minutes

7. Wash the chicken in cold water and pat dry on a tea towel.

8. Cook the velveted chicken in a fry pan with a little vegetable oil until cooked. The chicken will not brown as per usual so use a knife or kitchen shears  to ensure there is no pink.

9. Add the cooked chicken to the rice salad and stir through. This is a great meal prep item for lunch or dinners.