Nutty and fruity rice salad
Photo: Ryan Bartley
This salad is the result of a great friendship and the love of food that I share with my dear Israeli friend, Einav. The beauty of this wonderful dish, ideal for Succot, is that you can add and remove ingredients as you like. You can use dried figs or prunes instead of dates, for example. Orange and lemon zest is also a tangy and tasty addition.
Preparation time: 30 minutes
250g long grain and wild rice
120g walnuts or pecans, broken in pieces
6-8 dried dates, finely chopped
8-10 dried apricots, finely chopped
40g sun-blushed/dried tomatoes, finely chopped
100g good quality Mediterranean pitted black olives
Approx 1 tbsp of finely chopped mint
Approx 1 tbsp of finely chopped chives
80ml extra virgin olive oil
Salt and ground black pepper to taste
Rinse the rice in cold water and cook in accordance with the packet instructions.
Drain and cool for 5-8 minutes. Do not rinse.
While the rice is cooking, mix the nuts, dried fruits, sun blushed/dried tomatoes, olives, herbs, salt, pepper and olive oil in a large shallow serving bowl and stir thoroughly.
While the rice is still warm — but not hot — mix well with all the remaining ingredients. Season to taste.
Serve lukewarm or at room temperature.