WILD RICE, CHICKEN & MUSHROOM SALAD

SERVES 4 PREP + COOK 50 MINS

✦ ¾ cup wild rice (see Did you know? above)

✦ 1 orange

✦ 2 tsp honey

✦ 1 tbsp thyme leaves

✦ 1 garlic clove, crushed

✦ 2 tbsp olive oil

✦ 2 small chicken breast supremes (skin on) ✦ 400g portobello mushrooms

✦ 350g watercress, leaves picked

✦ 1 red onion, thinly sliced

FIG DRESSING

✦ 3 dried figs, thinly sliced

✦ ½ cup orange juice

✦ 1 tbsp red wine vinegar

1 Preheat oven to 180°C. 2 Place rice in a medium saucepan with enough cold water to cover. Bring to the boil. Reduce heat to medium. Simmer 30 mins until tender. Drain well. Rinse under cold water.

3 Meanwhile, finely grate zest from orange. Cut top and bottom from orange. Cut off white pith, following curve of the fruit. Cut down both sides of white membrane to release each segment.

4 Combine grated zest, honey, thyme, garlic and half the oil in a large bowl. Add chicken. Toss to coat in marinade. Toss mushrooms in remaining oil. Season. Arrange chicken mixture and mushrooms on an oven tray. Roast 25 mins until just cooked through. Remove chicken. Rest, covered, 5 mins. Thinly slice.

5 FIG DRESSING Place figs and juice in a small saucepan. Bring to boil. Reduce heat to low. Simmer, covered, 5 mins. Stir in vinegar. Cool.

6 Combine rice with half the dressing. Top with chicken, mushrooms, watercress, onion and orange segments. Serve drizzled with remaining dressing.