Chicken, wild rice and blueberry saladServes 6-8
A mixture of wild and brown or basmati rice is fine, or you can buy a bag with wild, brown basmati and Camargue red rice all in one, which looks great.
for the salad
- 300g (10oz) wild, red and basmati rice mixture
- 600ml (1 pint) chicken stock salt and pepper
- 750g (1lb 10oz) leftover cooked chicken, cut into broad strips
- 60g (2oz) toasted, flaked almonds, or chopped, unsalted pistachios
- 4 tbsp chopped flat leaf parsley
- 200g (7oz) rocket, watercress or baby spinach
- 4 handfuls blueberries
For the dressing
- 1 tbsp cider vinegar
- ½ tbsp Dijon mustard
- 1 tbsp runny honey
- 4 tbsp groundnut oil
- 4 tbsp light extra virgin olive oil
- Put the rice into a saucepan and cover with the stock. Bring to the boil, season, then reduce the heat to a simmer. Cook until all the stock has been absorbed and the rice is tender. If it gets too dry, add a little water. It will take 25–30 minutes. Remember, wild rice never goes soft; it remains firm and nutty. Meanwhile, make the dressing by simply whisking everything together. Taste for seasoning.
- As soon as the rice is ready, pour on half the dressing and mix well so it absorbs the dressing while still warm. Leave to come to room temperature.
- Toss in everything else, together with the rice and the remaining dressing. Taste for seasoning; rice dishes need a lot. This is also good the next day, but let it come up to room temperature once you’ve taken it out of the refrigerator.
You can make a version of this salad with dried apricots and pistachios (it’s very pretty) or dried cranberries and chopped pecans instead of fresh blueberries.