Holiday FEAST
Red rice salad
SERVES 8-10
INGREDIENTS
½ cup whole hazelnuts
1 cup red rice, rinsed well
3 cups water
½ cup mixed tri-colour quinoa, rinsed well
1 cup water, extra
2 Tbsp lemon juice
⅓ cup extra virgin olive oil
1 tsp honey
3 medium green apples, sliced very finely
½ cup dried figs, chopped
2 cups flat-leaf parsley leaves
150g goats’ cheese, crumbled
1 Preheat oven to 200°C.
2 Place hazelnuts on an oven tray and roast for 10 minutes or until lightly golden. Transfer hazelnuts to a clean tea towel. Using the tea towel, rub away the skins of the hazelnuts. Cool and chop coarsely.
3 Place rice and water in a saucepan; bring to the boil; reduce heat and simmer, covered, for 30 minutes or until just tender. Drain any residual water.
4 Meanwhile, place quinoa and extra water in a small saucepan; bring to the boil; reduce heat and simmer, uncovered, for 15 minutes or until water has been absorbed. Cover, remove from the heat and allow to steam for 10 minutes.
Place lemon juice, oil and honey in
