The sun is beating down swift rays with highs of thirty degrees this week. So I hope to be creating and introducing quite a few beautiful dishes for lunches, dinners, sides and snacks – ideal for any more heat waves over the summer months.
This is a lovely rice salad from my Grandmother’s repertoire that I found handwritten on a little slip of paper tucked away in the back of a book about French provincial cookery. Almost like a simple salad-version of a special fried rice dish, this little plate looks so pretty and has such subtle flavouring it’s lovely hot or cold.
A cup of rice (long grain is better for this recipe)
1 tsp. turmeric powder
1 spring onion
Leftover roast chicken (or cooked prawns are a nice alternative)
1 Green pepper
½ cup of raisins
A handful of grapes
Steam the rice until cooked and allow to cool a little before tossing the turmeric powder to stain the rice a soft yellow colour. Finely chop the spring onion and pepper and toss into the rice along with the raisins and pieces of roasted chicken.
Garnish with halves of grapes, fresh parsley and the chopped walnuts.