Rice salad

Ingredients

• 2 cups (400g) white rice
• 2 cups (500ml) chicken stock
• 2 cups shredded wombok
• ½ cup (80g) almonds, toasted, chopped
• ⅓ cup pepitas, toasted
• 2 oranges, segmented
• 3 shallots, finely sliced
• 2 tbsp dill leaves, roughly chopped
• 2 tbsp chervil
• ¼ cup flat leaf parsley
• 1 tbsp raspberry vinegar
• sumac, to taste

Directions

1. Combine rice and stock in a rice cooker and cook according to the machine's directions.
2. Transfer to a large tray and spread out to cool.
3. Combine rice with remaining ingredients in a large bowl and toss well to combine.
4. Serve sprinkled with some sumac to taste.