Preparation time: 20 minutes
Cooking time: 20 minutes
Pre-heat oven to 180 degrees/ Gas mark 4
- Wash the rice in a sieve, under the cold tap, until water runs clear. Place the rice into a saucepan and cover with cold water by an inch. Place the rice pan over the stove, on a medium heat. Bring to a simmer, then reduce the heat to its lowest and place the lid on the pan. Cook for 20-25 minutes or until the rice is tender and the water evaporated. Once cooked set aside to cool slightly.
- Bash the hazelnuts in pestle and mortar until they reach a rustic chunky shards. You will have a nice mix of larger and smaller pieces. Add the hazelnuts to a bowl with the remaining Comté-crumb ingredients and mix well. Pour the hazelnut mixture on a baking tray and place in the oven to toast and go golden for 10 minutes. Once cooked set aside, to cool, for 10 minutes.
- Shave the cabbage and apple finely using a peeler, or mandolin. Add both to a large bowl with the cooked rice, parsley and sultanas. Whisk together the dressing and mix through the salad. Taste and season accordingly. You may want to add more salt, or a dash more cider vinegar.
- Stir through 3/4 the Comté-crumbed hazelnuts.
- Finally finish with the remaining hazelnuts and a few parsley leaves.
- Serve warm or cold. The rice salad will keep in the fridge for up to 48 hours.