Mushroom, Cranberry & Pine Nut Rice Salad
Serves: 6-8 as side
Cooking: 30 minutes
1 1/2 cups basmati rice
1 1/2 cups cranberries
100g pine nuts
3/4 cup shredded coconut
3 tbs olive oil
600g button mushrooms, sliced
1 long red chilli, finely chopped
8 spring onions, thinly sliced
1 lemon, juiced
1 cup chopped fresh herbs (like Thai basil, mint & coriander)
- Rinse rice then cook following the absorption method on the packet. Drain and rinse well. Spread onto a tray, cover and refrigerate until cold.
- Cover cranberries with boiling water and stand 5 minutes. Drain and set aside. Toast pine nuts in a small non-stick frying pan over medium heat until light golden. Add the coconut and cook further 1 minute until lightly toasted.
- Heat a deep large frying pan over high heat until hot. Add oil and mushrooms and cook, shaking pan often for 5 minutes until golden and tender. Add the chilli and onions and cook 1 minute. Add the lemon juice, cranberries and rice. Cook, 3-5 minutes until warmed through.
- Add the pine nuts, coconut and herbs. Season with salt and pepper, toss to combine. Serve warm or at room temperature.