Mixed Rice Salad

Instructions

• 1

  Insert the wire rack into position 7. Place the roasting pan on the rack to catch any drips during cooking. Set the oven to Air Fry, Super Convection, 400°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Combine the cranberries and tea in a heatproof bowl. Set aside to cool to room temperature. Meanwhile, continue to the next step.

• 3

  Combine the onions, oil and salt in a medium bowl. Spread the mixture evenly in the center of the air fry basket.

• 4

  Once preheated, place the basket in position 3 and cook for 30 minutes. After 10 minutes cooking, turn the onions, bringing the outer edges to the center. After a further 10 minutes, turn the onions again.

• 5

  The onions should be brown and soft. If not, cook them a little longer.

  Tip: It’s Ok if the onions appear charred in places.
• 6

  Adjust the oven time to 3 minutes and press Start. Meanwhile, transfer the onions to a bowl. Wipe out the roasting pan, if needed. In a separate bowl, toss the almonds, pine nuts and oil together and spread in the roasting pan. Place the pan in the oven and cook for 3 minutes.

• 7

  The nuts should be lightly browned. If not, cook them a little longer.

• 8

  Move the wire rack to position 5. Adjust the oven to Bake, Convection, 375°F, for 1 hour and press Start. Meanwhile, place the brown rice, wild rice, 1¼ cups boiling water, butter and 1½ teaspoons salt in a 13-inch x 9-inch (14-cup capacity) ovenproof dish and stir to combine. Cover tightly with foil.

• 9

  Place the dish in the oven and cook for 1 hour. After 30 minutes cooking, carefully lift the foil, avoiding the steam. Add the quinoa, ½ cup boiling water and ½ teaspoon salt. Stir to combine, reseal the foil and continue cooking for a further 30 minutes.

• 10

  The grains should have absorbed all the liquid. If not, cook it a little longer.

• 11

  Allow to stand, covered, for 5 minutes. Meanwhile, make the dressing.

• 12

  Combine the oil, zest, juice, garlic, salt and pepper in a large bowl and whisk to combine.

• 13

  Strain the cranberries over a bowl. Add 3 tablespoons of the steeping liquid to the dressing and whisk to combine. Discard the remaining steeping liquid.

• 14

  Stir the grains with a fork to separate. Add to the dressing and stir. Add the onions, nuts, drained cranberries, herbs and arugula and stir to combine after each addition.

• 15

  Serve the rice salad warm.