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Ingredients
Rice Salad with Chicken
- Ingredients
- 4 shallots
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 2 Tbsps Pine nuts
- 200 grams Long grain rice
- salt
- peppers
- 1 l Chicken broth
- 2 Tbsps Currants
- 650 grams Chicken breasts (with skin and bone)
- 1 bay leaf
- 3 scallions
- 3 stalks Celery
- 1 carrot
- 3 Tbsps lemon juice
- ½ tsp ground Cumin
- 2 pinches cinnamon
- 3 sprigs fresh mint
Peel and finely chop shallots and garlic cloves. In a wide pot, heat oil and sauté shallots and garlic until soft. Add pine nuts and rice, stirring, for 3 minutes. Sauté until all the grains are glazed. Season with salt and pepper. Pour in 1/2 liter (approximately 2 cups) hot broth. Add currants and cover. Simmer over low heat for 25–30 minutes. Let cool.
Meanwhile, simmer chicken with the bay leaf in remaining broth over low heat for 20–25 minutes, covered. Allow to cool slightly. Lift out the meat, remove and discard skin and bones, and cut into small pieces. Rinse scallions and cut into thin rings. Rinse and slice celery. Peel and coarsely grate the carrot.
Season the rice with lemon juice, cumin, cinnamon, salt, and pepper. Rinse the mint, pluck off the leaves (put some aside for garnish), and coarsely chop. Mix mint, chicken, and vegetables into the rice. Refrigerate salad for 1 hour before serving. Garnish with mint to serve.