Citrus Rice Salad

< 30 Minutes

Citrus Rice Salad

Ingredients Method

Ingredients


Jasmine Rice Fop

Method


  1. Cook the rice following absorption packet directions and then remove from the heat.

  2. Add the orange rind, ¼ cup of the orange juice and thyme. Stir with a fork to combine. Set aside to cool to room temperature.

  3. Preheat oven to 180°C degrees fan forced. Scatter the walnuts over a baking tray and toast for 4-5 minutes until walnuts feel hot. Set aside to cool then roughly chop.

  4. Cook carrots in a large saucepan of salted boiling water for 1 minute then drain and set aside.

  5. Melt the butter in a large frying pan over a medium-high heat. Add the remaining orange juice and cook for 2-3 minutes until reduced slightly.

  6. Add maple syrup and the carrots. Cook for 4-5 minutes, shaking pan often until carrots start to take colour. Add walnuts and thyme and toss to combine. Season with salt and pepper.

  7. Spoon the rice onto a large platter and spoon over the carrots and all the pan juices.

  8. Serve warm or at room temperature with oven roasted chicken.

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Citrus Rice Salad

< 30 Minutes

Ingredients


Method


  1. Cook the rice following absorption packet directions and then remove from the heat.

  2. Add the orange rind, ¼ cup of the orange juice and thyme. Stir with a fork to combine. Set aside to cool to room temperature.

  3. Preheat oven to 180°C degrees fan forced. Scatter the walnuts over a baking tray and toast for 4-5 minutes until walnuts feel hot. Set aside to cool then roughly chop.

  4. Cook carrots in a large saucepan of salted boiling water for 1 minute then drain and set aside.

  5. Melt the butter in a large frying pan over a medium-high heat. Add the remaining orange juice and cook for 2-3 minutes until reduced slightly.

  6. Add maple syrup and the carrots. Cook for 4-5 minutes, shaking pan often until carrots start to take colour. Add walnuts and thyme and toss to combine. Season with salt and pepper.

  7. Spoon the rice onto a large platter and spoon over the carrots and all the pan juices.

  8. Serve warm or at room temperature with oven roasted chicken.