3 Rice salad

I love this salad its pretty much great with all sorts and nicer than a load of spuds on the side, i love the sweetness of the slow cooked fried onions along side the fresh herbs and the gentle heat of the chilli.

Ingedients
2 onions sliced
100g basmati
100g brown rice
75g wild rice
2 large salad onions sliced
1 - 2 red birdeye chillis depending on how hot you like it
50g or 1 pack of mint
50g or 1 pack of coriander
half a bag of rocket more if you want it
salt and pepper

Dressing ingredients
65ml lemon juice
30ml sesame oil
30ml thai fish sauce
35ml olive oil

• cook the sliced onions (not the salad) slowly for a good hour i cook mine in a bit of olive oil, butter and salt, allow to cool when soften and golden some maybe a little crisp that is ok
• cook the wild and brown rice together in a pan covered over with 3 times the amount of water to rice and simmer for 45 mins, once cooked run plenty of cold water to stop the cooking and drain
• cook the basmati in 400ml of water bring to the boil and simmer for 20 mins remove from the heat drain and allow to cool
• Once all the rice is cool add all the cut herbs and chilli all the onions salt and pepper to taste and toss together

when ready to serve whisk up the salad dressing and pour over and toss again

 

Chicken and three rice salad

im in love with my Ottolenghi so im trying another recipe and the flavours are just dancing in my mouth and happy wave spread out over dinner 

there is a gentle heat from chilies and pepper from the rocket balances out with fresh flavours from coriander and and mint 

here is the recipe 

i used 1 pack of chicken thighs

70ml olive oil

200g basmati rice

50g wild rice

50g brown rice

1 onion thin slices

6 spring onions

4 mild chillies ( i used 2 birds eye chillies)

bunch of coriander chopped

20 g mint chopped

20 g rocket ( i used half a pack)

dressing

65ml lemon juice

30ml sesame oil

30ml Thai fish oil

35ml olive oil 

i seasoned my chicken skin in salt ans pepper and browned in a pan before roasting it off which is different to the recipe, as i think chicken with a crispy skin is really nice.  once cooked chop into slices.

cook the basmati in 400ml of water bring to the boil and simmer for 20 mins remove from the the heat and leave for 10 mins.

put the wild and brown rice and cover with three times the amount of water bring to the boil and simmer for 40 mins drain and run under cold water 

fry the onions with some salt till golden leave to cool 

once everything is cool toss all ingredient in a bowl with the dressing and serve