Spinach and Cranberry Rice Salad


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Making use of the nutty flavour and denser texture of brown basmati rice, this salad has crunch and depth of flavour. Everything working together, enhancing the best features of each ingredient. Whilst allowing you to fully savour and appreciate the mela of delicious, flavours, textures and nutrients within this dish.

Because of the simplicity in this dish, it ahead, also, cooking the rice the day before will be very little assembly and preparation required.

This dish would also work well with puy lentils tossed in, it is filling on it's own or as a side dish to a lighter meal.


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Let's cook!


Ingredients

#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #

Preparation

Get a large clean bowl, and add the rice and dried cranberries stir well to mix in properly.


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Wilt the spinach in the microwave for 2 minutes, leaving it covered till ready to use. Once cooled, add this to the rice and cranberry mix.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Next add shell your pistachios, if they are not already shelled. Add the cashew nuts, sesame seeds and pistachio nuts to the mix.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers


Shell the cooked eggs and slice each into four equal parts, arrange these on top of the rice salad. 


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers


Done!



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 Bon App├ętit!!



All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers






Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!







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