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Roast chicken and three-rice salad from Ottolenghi: The Cookbook (page 124) by Yotam Ottolenghi and Sami Tamimi

  • spring onions
  • whole chicken
  • coriander leaves
  • fish sauce
  • wild rice
  • lemons
  • mint
  • sesame oil
  • basmati rice
  • brown rice
  • red chiles
  • shiso leaves

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Notes about this recipe

  • Rutabaga on October 24, 2018

    This is a very nice salad, although I felt it could use a little more dressing. I would increase the dressing amount by about half next time. I simplified by using a store-bought rotisserie chicken, so I didn't have much in the way of pan juices to add, which probably affected the flavor. But I cooked the basmati rice in homemade chicken stock, which helped capture some of that flavor. I also used red bell pepper instead of chiles to keep the flavor mild enough for the kids. It's a versatile salad I can see using for many occasions, and can be made in advance, although it would be best to add the herbs just before serving.

  • lorloff on August 25, 2018

    I was motivated to do this dish because I had a big harvest of Shiso leaves in the garden. I has been a great hit and one I do many times for dinner parties. Really delicious.

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