OH! Magazine - Australian Version February 2018 | Page 16

( OH Yum
YUM ) )
PHOODIE’S
MIDDLE EASTERN
BASMATI RICE
SALAD
Food blogger Phoodie shares a delicious salad using
Tilda Pure Basmati Rice.
What you’ll need
1½ cups Tilda Pure Basmati Rice
3 cups vegetable stock
400g chickpeas; rinsed and drained
½ cup currants or chopped pitted
dates
½ bunch mint; roughly chopped
½ bunch coriander; roughly chopped
½ bunch parsley; roughly chopped
150g pistachio nuts, roasted
150g labneh/labne sprinkled with
sumac and drizzled with olive oil
Juice of 5 lemons
¾ cup olive oil
Salt and pepper to taste
How to make them:
1. Preheat oven to 180°C.
2. Cook the rice in vegetable stock according to the instructions on the
packet. Once cooked, spread across a platter to allow to cool.
3. Mix the lemon juice, olive oil, salt and pepper together in a jar and pour
evenly over the rice to absorb.
4. On a baking paper lined tray, spread the pistachios out into a single layer.
Place in oven to roast for five to eight minutes. Keep a close eye on them
so that they don’t burn. Remove and allow to cool.
5. In a serving bowl place the currants, (cooled) pistachios, (rinsed and
drained) chickpeas, and (roughly chopped) mint, coriander, and parsley.
Mix gently with clean hands or a spoon. Note: Reserve a few nuts and
some herbs to garnish the salad.
6. Cupful at a time, add the cooled rice to the rest of the ingredients until is
is all combined.
7. Sprinkle the reserved nuts and herbs over the top of the salad to garnish.
YOU CAN CONTACT PHOODIE VIA:
Web: phoodie.com.au
Facebook: phoodieblog
Twitter: @phoodietweets
Instagram: @phoodiegram
16
OH! MAGAZINE ( FEBRUARY 2018 )
8. Spoon the labneh over the top of the salad, in the centre, drizzle it with
olive oil and sprinkle with sumac. Enjoy!