This really isn’t a salad, but it works as one...or as a great side dish to any meat or fish. Think charred fish or chicken with this...yum!
I have just returned from an amazing trip to Cobram Estate Boundary Bend olive grove and processing facility, and I am inspired. What a fabulous EVOO we have available in every store in Australia nearly! Award winning world wide, easy to source and a health food, that we should all be including in our diet every day. I was so lucky to be invited on this trip, and then at the end was gifted a beautiful bottle of the first harvest EVOO, (which is harder to source!!) Once opened you need to use it in about 3-4 weeks, and I have determined this will not be a problem. I have been channelling my inner Italian and been drizzling at will over everything! Olive juice, at it’s very fresh best!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 400 g long grain rice
- 1 tsp saffron threads
- boiling water to steep saffron
- 200 g blanched almonds
- 50 g pistachios, shelled
- 50 g cashews
- 100 g currants
- 100 g craisins
- 2 cloves garlic
- 2 eschalots or shallots
- Extra Virgin Olive Oil (EVOO) as needed BUY
- Pink Salt Flakes to taste BUY
- freshly cracked black pepper to taste
- Handful fresh coriander leaves
- Handful fresh Italian parsley leaves
Place rice into simmering basket and insert into TM bowl. Pour 750g water over the top of the rice. Steam 14 min/100°C/speed 4.
Meanwhile soak the saffron threads in enough boiling water to just cover. Once the rice has finished cooking, pour the water and saffron on top of the steamed rice and stir through. It is not important for this to be even. It looks pretty if some of the rice picks up the colour, as opposed to all of it.
Douse the rice in plenty of EVOO. Set aside to cool.
Slow roast the almonds. Place them on a tray into an oven set to 160°C for approximately 20 minutes. They should be a dark golden brown, shiny and crunchy. Add the other nuts and cook for a further 10 minutes.
Place garlic, shallots and 20g EVOO into the TM bowl and chop 3 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 1/MC off,
Toss all the ingredients together, adding more oil as required. Garnish with plenty of additional fresh herbs. Serve warm or cold.