Rice salad with cranberries
This rice salad with cranberries could be part of your festive season buffet, a starter, a light main course or a side dish. It is easy to prepare and doesn't fail to impress. The combination of cranberries and lime gives it a special note that is highlighted by the pecan nuts.
Ingredients
- 45 ml lime juice
- 60 ml cranberry- or pomegranate jelly
- 60 ml olive oil
- salt and pepper to taste
- 300 g Basmati rice, cooked according to package instructions, slightly warm
- 500 g cooked chicken fillet, cubed
- 130 g pecan nuts, halfed, divided 100:30
- 150 g dried cranberries
- 1 large beet root, peeled and grated
- 1 handfull Italian parsley, leaves only
Instructions
- Warm the lime juice and cranberry jelly for 20 seconds in the microwave. In that way you can mix them easily.
- Incorporate the olive oil and season with salt and pepper.
- Pour the dressing over the warm rice and set aside to cool.
- Mix the cooled rice, chicken, 100 g pecan nuts, dried cranberries and beetroot in a serving bowl together.
- You can either serve the salad straight after you made it or let it rest in the fridge until you need it.
- Just before you serve the salad, mix in the parsley leaves and sprinkle the remaining pecan nuts over the top.
- Tip: You can exchange the chicken with roasted chickpeas to create a vegeterian dish. I leave the chicken out if I want to serve the salad as a side dish. You can replace the pecan nuts with roasted almonds or pistachio nuts if you like. You can sprinkle pomegranate seeds over the top for a more festive look....The possibilities are endless.