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RICE SALAD WITH CASHEWS AND DRIED APRICOTS

Spring is coming and we should take advantage of the natural foods to change from hot soups to fresh salads. Today we propose a very simple recipe, but which is a real taste festival.

We will need the following:

120 g of long grain rice120 g of long grain rice
150 g of turkey loin, turkey breast or chicken breast
25 g of dried cranberries
50 g of ITAC FRUITURAL APRICOTS
30 g of ITAC CASHEWS
1 tbsp of tikka masala
1 tsp of paprika
1 tbsp of chopped fresh coriander
1 Greek yoghurt
1.5 tbsp of apple and onion chutney (optional)
Oil
Salt

The first thing we should do is wash the rice several times, until we eliminate the starch and the water is clear. The grain will then be loose. We boil it in water with some salt.

While the rice is boiling, we dice the meat into 1-centimetre cubes. We sauté it in a pan with some oil and add the tikka masala and paprika at the end.

We remove the rice and cool it with cold water.

Once it has been cooled and strained, we add the meat sauté and chop the dried apricots and cranberries into very small pieces. We can chop the cranberries or add them whole, to taste.

We leave it to cool in the fridge and, before serving, we add finely chopped coriander.

All we then need to do is stir and serve it together with bowls so that the diners can add the Greek yoghurt and chutney to taste.