- Pre-heat oven to 180 degrees/ Gas mark 4
- Wash the rice in a sieve, under the cold tap, until water runs clear. Place the rice into a saucepan and cover with cold water by an inch. Place the rice pan over the stove, on a medium heat. Bring to a simmer, then reduce the heat to its lowest and place the lid on the pan. Cook for 20-25 minutes or until the rice is tender and the water evaporated. Once cooked set aside to cool slightly.
- Bash the hazelnuts in pestle and mortar until they reach a rustic chunky shards. You will have a nice mix of larger and smaller pieces. Add the hazelnuts to a bowl with the remaining cheese-crumb ingredients and mix well. Pour the hazelnut mixture on a baking tray and place in the oven to toast and go golden for 10 minutes. Once cooked set aside, to cool, for 10 minutes.
- Shave the cabbage and apple finely using a peeler, or mandoline. Add both to a large bowl with the cooked rice, parsley and sultanas. Whisk together the dressing and mix through the salad. Taste and season accordingly. You may want to add more salt, or a dash more cider vinegar.
- Stir through 3/4 the cheese-crumbed hazelnuts.
- Finally finish with the remaining hazelnuts and a few parsley leaves.
Recipe from Comté cheese
There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Serve warm or cold. The rice salad will keep in the fridge for up to 48 hours.
400g/ 1 cup brown rice 1 small red cabbage, shaved in wafer thin slices 1 apple, peeled and thinly shaved 15g fresh parsley leaves, roughly chopped 100g golden sultanas For the cheese-crumbed hazelnuts: 175g hazelnuts 1 1/2 tablespoons maple syrup 1 tsp of ground cumin 1 tsp smoked paprika 100g Comté cheese, grated A couple of pinches of sea salt For the dressing: 8 tbs extra virgin olive oil 4 tbs apple cider vinegar 2 tsp maple syrup 2 clove garlic, grated 2 tsp Dijon mustard 1 tsp cumin 1 tsp smoked paprika Salt and pepper
Time: 20 minutes Serves: 8 Nutrition: n/a