Red Rice with Cranberries
I was in Nebraska when I first tasted fresh cranberries. My taste buds screamed, "Now this is sour!" So, yes, it is sugar that transforms them, but it is the hint of sourness that makes cranberries the perfect partner, in flavour and colour, to the red rice.
250g red rice (or basmati or black rice)
2 cups cranberries (or sour cherries if you're lucky enough to get your hands on them)
10 spring onions, cleaned and sliced
5 radishes, finely sliced
1 cup of flaked almonds, toasted
30g Italian parsley, chopped
2 juniper berries, crushed
½ tsp thyme
2 tsp sour cherry jam or cranberry jelly
4 tsp vinegar
Zest and juice of 1 orange
5 tbsp olive oil or half-half with hazelnut or walnut oil
Salt and course ground black pepper
Boil the red rice in plenty of water for about 30 minutes, then drain in a colander and rinse with cold water.
Place the cooled rice, cranberries, spring onions, radishes and most of the flaked almonds in a large bowl and season with salt and black pepper.
Whisk all the dressing ingredients together in a small bowl and pour over the salad.
Toss in the parsley at the very last moment so as not to lose any of its greenness in this red, red salad.