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Beetroot, Wild Rice and Herb Salad with Cumin Spiced Grilled Chicken

This recipe for Beetroot, Wild Rice and Herb Salad with Cumin Spiced Grilled Chicken has been reproduced courtesy of www.lovebeetroot.co.uk

Beetroot is enjoying something of a revival as people discover there’s more to this great British vegetable than they thought. You can now buy beetroot in so many different ways – raw, cooked, marinated, lightly pickled - there’s so much more to beetroot than the jar of pickled beetroot many of us will remember from our childhood.

To find out more about beetroot, its history, health benefits and lots of exciting ways to cook with it <click here> or visit www.lovebeetroot.co.uk

Ingredients for Beetroot, Wild Rice and Herb Salad

For the chicken:
4 chicken breasts
2 tbsp olive oil
2 tsp cumin seeds, roundly ground
2 garlic cloves, crushed
salt and freshly ground black pepper

For the salad:
400g wild rice, or white & wild rice mixed
500g cooked beetroot, chopped into chunks
1 bunch spring onions, finely sliced
1 small bunch each of mint, coriander and dill (reserve some for garnishing), all roughly chopped

For the dressing:
Juice & zest of 1 orange
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper

To serve:
4 tsp Greek yogurt
a few dill fronds

Beetroot, Wild Rice and Herb Salad with Cumin Spiced Grilled ChickenHow to make Beetroot, Wild Rice and Herb Salad

  • Marinate the chicken by mixing together the olive oil, cumin, crushed garlic, and salt and pepper and rub all over the chicken breasts.
  • Set aside whilst you make the salad.
  • The chicken can be marinated up to 24 hours ahead of time if you want to.
  • For the salad, cook the wild rice according to the packet instructions – it should take between 30 - 40 minutes.
  • Drain and rinse under cold running water.
  • Drain really well and tip into a large bowl.
  • Stir the spring onions, herbs and beetroot though the rice.
  • Mix together the dressing ingredients and taste to check the seasoning. It may need a little more vinegar if the orange juice is particularly sweet.
  • Stir the dressing through the salad.
  • Set aside whilst you cook the chicken.
  • Heat the oven to 200°C / Gas 6
  • Heat a griddle pan until it is really hot and sear the chicken on both sides.
  • Transfer to a baking sheet and finish cooking the chicken in the oven – depending on the thickness of the chicken it should take 10 - 15 minutes. You can also cook the chicken on a barbeque.
  • When the chicken is cooked cut each breast into thick slices.
  • To serve, pile the rice salad onto plates or a large serving platter and arrange the chicken on top.
  • Spoon the yogurt on top and garnish with a scattering of the reserved dill fronds. Serve immediately.

Serves 4

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Published with permission of www.lovebeetroot.co.uk

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