Meals and Courses

  • 120 g (4 oz) long-grain rice
  • 1 orange
  • 1 grapefruit
  • 1 tablespoon chopped fresh herbs (parsley, chives, tarragon, chervil)
  • 12 dry-roasted pistachios
  • 6 tablespoons orange juice
  • 5 tablespoons grapefruit juice
  • 1 tablespoon honey
  • 2 tablespoons sunflower oil
  • 1 teaspoon grated fresh root ginger
  • salt and pepper

Cook the rice creole-style for 15 minutes in plenty of boiling water (see page 12). It should be cooked but still retain some bite. Pour it into a sieve and stop the cooking by rinsing under cold running water, drain thoroughly and leave to cool.

Peel the orange and grapefruit. Remove the pith and cut the flesh into large dice.

Place the rice in a large salad bowl then add the diced orange and grapefruit.

Make the sauce: whisk together the orange juice, grapefruit juice, honey and sunflower oil. Season with salt and pepper. Add the grated ginger and stir well.

Drizzle the sauce over the rice salad. Sprinkle with the chopped herbs and decorate with the pistachios.

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