Cooking with Rena Lee

Tips: To make a simple vinaigrette, whisk 3 tbsp wine vinegar with 6 tbsp olive oil. Add 2 tbsp extra virgin olive oil and season well.

Yield:4

INGREDIENTS:

3	large seedless oranges
1 lb	cooked chicken, diced
3 tbsp	chopped fresh chives
3/4 cup	almonds or cashew nuts, toasted
	mixed salad leaves, to serve
scant 1 cup	long grain rice
3/4 cup	home-made vinaigrette (see Cook Tip)
2 tsp	strong Dijon mustard
1/2 tsp	caster (superfine) sugar
	salt and ground black pepper, to taste

DIRECTIONS:

Pare one of the oranges thinly, removing only the rind, not the white pith. Put the pieces of rind in a pan and add the rice.
Pour in 2 cups water and bring to the boil. Cover and cook over a very low heat for about 15 minutes, or until the rice is tender and all the water has been absorbed.
Meanwhile, peel the oranges, removing all the white pith. Working over a plate to catch the juices, separate them into segments. Tip the juices into a small bowl and add the vinaigrette with the mustard and sugar, whisking to combine.
When the rice is cooked, remove it from the heat and discard the pieces of orange rind. Spoon into a bowl, let it cool slightly, then add half the dressing. Toss well, then set aside to cool.
Add the chicken, chives, toasted nuts and orange segments to the cooled rice. Pour over the remaining dressing and toss gently to combine. Serve on a bed of mixed salad leaves.