8oz cooked wild and long-grain rice
2oz finely sliced pimento
6oz mixed dried wild mushrooms oyster and brown caps
2oz finely sliced carrot
3oz shallots sliced
1oz chives cut 1½in long
1oz apricots sliced
½oz cashew nuts
¼ orange zest fine julienne
1 clove garlic crushed
2tsp lemon juice
1tbs olive oil
For the dressing
1tbs lemon juice
1 small bunch chopped parsley
2tbs olive oil
2tsp tarragon mustard
Heat butter in a pan. Fry shallots and garlic until soft. Add carrots and apricots and cook for a few minutes. Remove from the heat and set aside.
In a separate pan heat the oil very quickly; toss cashew nuts and julienne of orange. Colour slightly and remove from pan. Place with the vegetables.
Replace pan and sauté mushrooms. If oyster mushrooms are small enough leave whole. Add lemon juice to finish the mushrooms.
After a few minutes add pimento lightly season and add to rest of vegetables.
Combine ingredients with rice and most of chives.
Mix dressing ingredients together and stir through.
To serve garnish with remaining chives and parsley.