3 large seedless oranges
6 oz (170g) long-grain rice
16 floz (500ml) water
salt and pepper
6 fl oz (170ml) vinaigrette dressing, made with red wine vinegar and a mixture of olive and vegetable oils
2 teaspoons dijon mustard
1/2 teaspoon caster sugar
1 lb (450g) cooked chicken, diced
3 tablespoons scissor-snipped chives
2 1/2 oz (75g) toasted cashew nuts
cucumber slices, to garnish
2. Combine the orange zest, rice and water in a saucepan. Add a pinch of salt. Bring to the boil, then cover and steam over very low heat for 15- 18 minutes or until the rice is tender and all the water has been absorbed.
3. peel all the oranges and cut out the segments, reserving the juice. Add the orange juice to the vinaigrette dressing. Add the mustard and sugar and whisk to combine well. Taste and add more salt and pepper if needed.
4. When the rice is cooded, remove it from the heat and cool slightly, uncovered. Discard the orange zest.
5. Turn the rice into a bowl and add half of the dressing. Toss well and cool completely.
6. Add the chicken, chives, cashew nuts and orange segments to the rice with the remaining dressing. Toss gently. Serve at room temperature. garnished with cucumber.