Red Rice, Sour Cherry, Pomegranate and Pistachio Salad

(gluten free, dairy free, vegan option)

INGREDIENTS

400g (dry) Red Rice – can substitute wild rice or brown rice if red unavailable

Coriander (fresh) – large bunch chopped (may need more)

Parsley, (fresh flat leaf) – large bunch chopped (may need more)

2 large Carrots – peeled and diced

2 – 3 stalks of Celery – diced

1 yellow Capsicum – diced

100g of Dried Sour Cherries – can substitute dried cranberries or currants (purchase 200g in case you need more)

200g shelled unsalted Pistachios

4 pomegranates

1 red chili (optional – I like to use 3 though for extra kick)

DRESSING

Zest and Juice of 2-3 oranges (have extra on hand)

Zest and Juice of 2-3 limes (have extra on hand)

1 tablespoon of extra virgin olive oil

1 teaspoon of dried Turmeric

1 teaspoon of a Moroccan spice mix (cumin etc – whatever you find at the store)

¼ teaspoon of Cayenne (add more or less according to spice preference)

¼ teaspoon of good quality salt

1 teaspoon of black pepper (or to taste)

HIGH PROTEIN OPTION

400 gram chicken mince (or firm tofu)– cook with extra serve of the dry spices

SERVINGS: Makes one very large salad bowls worth.

METHOD

Boil the 400g of red rice in lightly salted water until tender but make sure not to overcook. You want it on the chewier side not soggy. Rinse thoroughly in cold water until it has completely cooled. Drain thoroughly.

In a large mixing/salad bowl add chopped coriander and parsley (rinse if gritty first).

Dice the Carrot, Celery and Capsicum so the pieces are all about the same size as a pistachio nut. Add to the bowl.

Coarsely chop the Dried Sour Cherries and Pistachios. Add to the bowl.

Open the pomegranates and add the little berries into the bowl* (see below for easy way to empty a pomegranate).

The goal is to have the chewy and crunchy bits in the salad roughly the same size. I visually gauge whether I need any extra fresh herbs or nuts or chopped vegetables – you want an even amount of all the ingredients visually. Use the pic above as a guide.

Add a finely diced, seeded red chili or more depending on your heat preference.

Add the cold cooked red rice – again add a bit at a time to get an even distribution of ingredients.

Mix all the dressing ingredients in a bowl and taste. It should have a nice balance of sweet, sour, zesty, spicy and salty. Add more or less of each ingredient to your taste. I love it with extra spice.

OPTIONAL: Cook 400g chicken mince with turmeric and the other dry spices. Wait to cool and toss through. I have also done this with firm tofu to make a high protein vegan option. The pic above has no chicken or tofu it tastes good either way.  

Toss all together in the salad bowl and its ready to serve! 

*The easiest way I have found to empty a pomegranate is to slice the pomegranate down the middle. Rest the flat side down in the palm of your hand with the curved side (the skin) facing up. Repeatedly bang on the curved side with a rolling pin or something similar for a few minutes and you will find all the red berries fall out easily.   

HEALTH BENEFITS

Antioxidant, anti-inflammatory, prebiotic (feeds good bacteria), high fibre, low glycemic index, high protein (if made with chicken/tofu).