1 cup black rice, rinsed
2 cups water
1 ½ cups shredded sliced roast chicken (250 g)
1 cup roughly chopped fresh coriander
1 cup roughly chopped fresh mint
1 cup roughly chopped fresh parsley
½ cup pistachios, roughly chopped
½ medium pomegranate
¼ cup olive oil
¼ cup lemon juice
2 tbsp red wine vinegar
1 tbsp honey
2 tsp Dijon mustard
Salt and pepper, to taste
- Place rice and water in a medium saucepan. Bring to boil. Simmer, covered, for about 35 minutes, or until tender. Remove from heat. Stand, covered, for 5 minutes. Drain to remove any excess water. Transfer to a large bowl. Cool.
- To make dressing, combine all ingredients in a small jug. Whisk well.
- Add chicken, herbs, pistachios and pomegranate seeds to rice with dressing. Toss until combined.
- Transfer salad to a serving bowl to serve.