This recipe is such a part of our ‘regulars’ here in Redwood, that I never even considered sharing it with you! That is until Dee from Greenside Up was over and we served this salad with pulled pork. Dee loved it and asked if it was up on the blog…. and I realised it wasn’t.
And then when Mona and Ron from WiseWords were here…. they said the same…. share!
Talk about what’s right under your nose! We would probably have this salad once or twice a month. And I never thought of sharing. Woops. 🙂
It is perfect with so many things…. barbecued chicken, pork, ribs, duck…. anything at all.
It has been adapted from a very old series of cookery magazines I used to buy.
- 2 oranges.
- Vegetable stock – amount will be explained in a moment!
- 8 oz basmati rice
- Cinnamon Stick
- 2 tbsp. olive oil
- 1 tsp cumin seeds
- 2 carrots, sliced
- 1 pepper, sliced
- 50 g/2 oz dried apricots
- 50 g/2 oz toasted nuts – whatever your preference is.
- Salt and pepper
- 1 tbsp. white wine vinegar
Peel one of the oranges and cut the strips into very fine shreds. Squeeze the juice from both oranges and top up with vegetable stock to bring it to 500 ml/17 fl oz.
Put the rice, orange juice mixture and cinnamon stick into saucepan. Bring to the boil. Stir. Then cover with a tight fitting lid and simmer over low heat for 10 minutes. Remove from heat and leave to stand for about 10 minutes to absorb last of the liquid.
Stir in 1 tablespoon of olive oil, and keep warm.
Heat the remaining oil in a saucepan and fry off the cumin seeds, stirring frequently. Add the orange shreds, carrots, pepper, apricots, nuts and salt/pepper. Fry for 5 minutes.
Mix the rice and vegetables together and stir in the wine vinegar.
Sprinkle with chopped parsley and serve.