Prepare the rice as on the packet. Sauté the ostrich meat in a little oil over medium heat until medium-rare; remove and slice into strips. Blanch the mangetout. Add the cooked meat, vegetables, chives and nuts to the rice and toss through. In a small jug, combine all the dressing ingredients and whisk together. Drizzle over the rice salad. Serve the rice on a bed of cucumber ribbons.
By Lisa Clark and Health24’s DietDoc, Dr Ingrid van Heerden. Courtesy of Mediclinic family. View the digital magazine here.
Need a wine pairing suggestion? Try Nederburg’s Motorcycle Marvel from the Heritage Heroes Range.