Toasted al­mond brown rice salad with dried cher­ries

The Jewish Chronicle - - LIFE - KENDEN ALFOND’S

I love grain based sal­ads. This brown rice salad it nutty and fresh and sa­ti­at­ing. It is a per­fect dish to add to your ta­ble dur­ing the the High Hol­i­days.

The rice and fresh veg­eta­bles paired with sweet but tart dried cher­ries and the toasted al­monds gives the salad a earthy and spe­cial fla­vor. This salad can be a side dish or a main, de­pend­ing on your guests and your menu.

Serves 4-6


275g long grain brown rice you can sub in quinoa

175g diced yel­low pep­per 200g sliced spinach

100g seeded and diced tomato 110g sliced cel­ery

2 gar­lic cloves, diced

1 shal­lot, diced

4 spring onion tops, sliced (the green part only)

1-2 tsp nat­u­ral cane sugar 30g dried cher­ries, sliced in half 40g flakd al­monds, toasted ¼ tsp salt, or to taste Pep­per, to taste


Cook the rice ac­cord­ing to the di­rec­tions, mak­ing sure to rinse the rice be­fore cook­ing

Af­ter the rice is cooked, spread it out on a bak­ing sheet and al­low it to cool for 1 hour. This is im­por­tant for the over­all ap­pear­ance of the rice salad and keep­ing it from look­ing like “rice mush”

Dice the veg­eta­bles, gar­lic, shal­lots, onions and cher­ries to small diced size and set aside in a large prep bowl. ●Place all diced veg­etable EX­CEPT the spinach into salad bowl and set aside

Slice the al­monds and toast them un­til slightly golden and set aside to cool (around 5 min)

Blend lemon juice, salt and sugar into a dress­ing and set aside

Pour dress­ing mix­ture over the veg­eta­bles and mix gen­tly with your hands

Add the rice, spinach and al­monds and mix gen­tly by hand

Taste and add more salt, pep­per or sugar to taste Trans­fer to a pretty salad bowl Serve at room tem­per­a­ture or cold

Find more recipes in The Jewish Food Hero Cook­book: 50 Sim­ple Plant Based Recipes For Your Hol­i­day Meals avail­able at www. jew­ish­food­

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