Persian rice salad

Name: Persian rice salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 500g skinless chicken breast fillets, trimmed of any fat; 750ml Massel salt reduced chicken style liquid stock; 1 cup Basmati rice; 1/2 cup mint leaves; 2 cups mixed salad leaves; 10 fresh dates, pitted, roughly chopped; 1 tsp ground cinnamon; 1/4 cup (60ml) lemon juice

4.8

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $7.45 /serving

Author : Nancy Duran

family friendly main poach

Ingredients

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500 grams skinless chicken breast fillets, trimmed of any fat750 milliliters Massel salt reduced chicken style liquid stock1 cup Basmati rice1/2 cup mint leaves2 cups mixed salad leaves10 fresh dates, pitted, roughly chopped1 tsp ground cinnamon1/4 cup (60 milliliters) lemon juice

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Instructions

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Step 1

Bring 1L water to the boil in a pan and add chicken. Return to the boil and poach for 10-12 minutes until cooked through. Leave to cool in the liquid for 5 minutes. Remove and slice thinly.

Step 2

Meanwhile, combine the stock with 1 cup (250ml) water in a saucepan and bring to the boil. Add the rice and simmer over medium-high heat for 10-12 minutes until tender. Drain (if necessary) and fluff with a fork.

Step 3

Combine the chicken, rice, mint, salad leaves and dates in a bowl.

Step 4

Combine cinnamon and lemon juice in a small bowl, add to the rice mixture and toss to coat. Serve warm.