Rice salad

Name: Rice salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Southeast Asian
Ingredients: 2 cups (400g) white rice; 2 cups (500ml) chicken stock; 2 cups shredded wombok; ½ cup (80g) almonds, toasted, chopped; ⅓ cup pepitas, toasted; 2 oranges, segmented; 3 shallots, finely sliced; 2 tbsp dill leaves, roughly chopped; 2 tbsp chervil; ¼ cup flat leaf parsley; 1 tbsp raspberry vinegar; sumac, to taste

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Rice salad

Ingredients

2 cups (400g) white rice
2 cups (500ml) chicken stock
2 cups shredded wombok
½ cup (80g) almonds, toasted, chopped
⅓ cup pepitas, toasted
2 oranges, segmented
3 shallots, finely sliced
2 tbsp dill leaves, roughly chopped
2 tbsp chervil
¼ cup flat leaf parsley
1 tbsp raspberry vinegar
sumac, to taste

Directions

Combine rice and stock in a rice cooker and cook according to the machine's directions.
Transfer to a large tray and spread out to cool.
Combine rice with remaining ingredients in a large bowl and toss well to combine.
Serve sprinkled with some sumac to taste.