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    Red Rice Salad with Cheese and Deep Fried Garlic

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    Red Rice Salad with Cheese and Deep Fried Garlic

    Success with this delicious salad depends on chopping the cabbage and beetroot into very small pieces - the same size as the rice is ideal. A food processor does the job admirably.

    Serves: 10

    Ingredients

    • 2 Waitrose Chicken or Vegetable Stock Cubes
    • 1 x 375g packet Camargue Red Rice
    • 1 small red cabbage, very finely shredded
    • 150ml Waitrose Extra Virgin Olive Oil
    • 1tbsp Waitrose Red Wine Vinegar
    • 1-2 tsp sugar
    • 1 x 250g pack natural ready-cooked beetroot, drained and finely diced
    • 6 Opie's Pickled Walnuts, each cut into 8
    • 6 fat garlic cloves, finely sliced
    • 250g Nanny's Goats cheese, crumbled or diced
    • 1 bunch salad onions, trimmed and finely sliced on the diagonal
    • 1 x 125g bag Waitrose Gourmet Salad
    • Salt
    • Freshly ground black pepper

    Method

    1. Dissolve the stock cubes in the quantity of boiling water recommended by the instructions for cooking the rice in. Cook the rice in the stock, drain and cool.
    2. Boil the cabbage, in just enough salted water to cover, with 3tbsp of the olive oil. Cover and simmer for about 2 minutes or until al dente. Most of the water should evaporate. Stir in the vinegar, and add the sugar. Drain and cool.
    3. Mix the rice, cabbage and beetroot in a large bowl, add the pickled walnuts, season, and toss with some of the remaining olive oil to moisten. Cover and refrigerate until ready to serve.
    4. Fry the garlic slices in 2.5cm of the olive oil until just golden - this will take only a few seconds. Drain on kitchen paper and store in an air-tight container, if preparing in advance.
    5. Before serving, stir the cheese and salad onions into the salad. Adjust the seasoning and add more olive oil to taste. Arrange the salad leaves around the edge of a large serving platter, pile on the rice and garnish with the deep-fried garlic slivers.

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