Brown rice, chicken & orange salad recipe

Ingredients

• 60 g brown rice
• 2 cups (500 ml) reduced-salt chicken stock
• ½ garlic clove, finely chopped
• 1 sprig fresh thyme
• 1 sprig fresh thyme
• 1 medium carrot, grated
• ½ medium red pepper, seeds removed and thinly sliced
• 1 medium orange, peeled and segmented
• 1 large handful baby spinach leaves
• 2 spring onions, thinly sliced
• 2½ tablespoons raisins
• 20 g unsalted pistachio kernels, chopped
• Sea salt and ground black pepper, to taste
• 50 g soft goat’s cheese, crumbled

• 1 teaspoon honey
• 2 teaspoons balsamic vinegar
• Freshly squeezed orange juice, to taste
• 1 tablespoon finely chopped fresh coriander

1. Place the rice and 200 ml of water in a small saucepan over high heat and bring to the boil, stirring occasionally.
2. Cover and reduce the heat to medium–low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes. Set aside to cool.
3. Meanwhile, place the stock, garlic and thyme in a medium saucepan over medium–high heat and bring to the boil. Add the chicken and return to the boil. Reduce the heat to low and simmer, covered, for 15 minutes or until the chicken is cooked through. Remove from the heat and leave the chicken to stand in the stock for 5 minutes. Transfer to a plate and set aside to cool. Slice the chicken into thin strips.
4. To make the dressing, whisk the honey, vinegar, orange juice, coriander and 4 teaspoons of water together in a small bowl.
5. Place the rice, carrot, pepper, orange segments, spinach, spring onion, raisins and pistachios in a medium bowl. Drizzle over the dressing, season with salt and pepper, if desired, and toss gently to combine.
6. To serve, place the rice salad on two serving plates and top with the chicken and goat’s cheese.