Cranberries are popular at Christmas time, especially in the cranberry sauce often served with turkey. Dried cranberries are great added to cake and muffin recipes, and work well in salads, such as this festive rice dish. Wild rice, with its intense nutty flavour, mixes well with long-grain basmati rice. This is a great salad for the Christmas buffet table or with barbecued meats.
- 1½ cups cooked basmati rice (see note)
- 1½ cups cooked wild rice (see note)
- 1 cup dried cranberries
- ¼ cup slivered almonds, toasted
- 2 spring onions, finely sliced
- ½ cup chopped coriander
- 1 tbsp grated ginger
- ½ cup freshly squeezed orange juice
- 1 tbsp extra-virgin olive oil
- salt and freshly ground black pepper, to season
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the rice, cranberries, almonds, spring onions and coriander in a serving dish.
Press the grated ginger through a fine sieve to extract as much juice as possible. Combine the ginger juice with the strained orange juice and oil. Drizzle the ginger mixture over the rice mixture and toss to coat. Season to taste and serve at room temperature.
• Cook wild rice separately as it takes longer to cook than basmati rice – follow the packet directions for cooking times. You’ll need to cook ½ cup basmati rice and ⅔ cup wild rice for this recipe.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.