Recipe courtesy of Donal Skehan

Jewelled Herb & Rice Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4 to 6 servings
If you have time, rinse the rice and soak in a bowl of cold water for half an hour before you start. Soaking rice and other grains improves its digestibility.



Special equipment:
saute pan with lid
  1. If you have soaked your rice, drain and give it a final rinse; if not, rinse well in a colander under the cold tap.
  2. Heat the oil and butter in a saute pan with a lid, add the onions and ras el hanout and fry over a medium heat for 5 minutes until softened. Add the drained rice, carrots and saffron (with its soaking water), then cover with 300ml (1 1/4 cups) cold water.
  3. Season with salt and pepper, stir and bring to the boil. Cover with the lid, reduce the heat and simmer gently for 12 to 15 minutes, then turn off the heat and leave to stand with the lid on for 5 minutes.
  4. Fluff up the rice with a fork, stir in the dried fruit, pistachios and herbs and serve.