If you are celebrating Christmas with a BBQ, this is a great side dish.
Here in Australia, having a BBQ is quite common at Christmas time – something to do with the hot, sunny weather that we have at this time of year 🙂 It means that the traditional side dishes like brussel sprouts are not quite as well received.
This salad is full of fresh flavours from the coriander and spring onion, combined with an Asian touch with ginger and soy sauce in the dressing.
The rice can be cooked in advance – just bring to room temperature before tossing through the other ingredients and the dressing.
I adapted this from a recipe I found in the December 2011 issue of Australian Good Food magazine.
Ingredients – feeds 6 as a side dish:
- 1 cup basmati rice
- 2 cups water
- 1 cup dried sweetened cranberries, roughly chopped
- 1 handful fresh coriander (cilantro), roughly chopped
- 2 spring onions, finely chopped
- finely grated zest and juice of 1/2 a large orange (I used a Naval orange)
- 2cm/1 inch piece of fresh root ginger, peeled and finely grated
- 2 teaspoons soy sauce
- 1/4 cup extra virgin olive oil
Put the rice and water into a large saucepan, cover with a lid and bring to the boil. Lower the heat to medium and cook for 10 minutes. Most of the water should have disappeared.
Turn off the heat and leave the rice to sit in the pan, with the lid on, for 15 minutes. The rice will finish cooking during this time.
Stir the rice with a fork and then leave to cool. If you are making in advance, transfer to an airtight container and put in the fridge.
When ready to serve, if the rice has been in the fridge then bring to room temperature.
Put the rice in a large serving bowl and toss through the cranberries, coriander and spring onions.
Whisk together the orange zest and juice, ginger, soy sauce and olive oil. Pour over the rice and toss to dress.
Serve and enjoy!