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Researchers from Baylor University Medical Center and Harvard School of Public Health have found that instant noodle consumption is linked to risks of heart disease. According to their study in The Journal of Nutrition, women who eat instant noodles just twice a week were 70-percent more likely to have heart, weight and cholesterol problems – even if the rest of their diet is healthy. (New York Times,http://nyti.ms/1pNz0lh)

Moroccan Rice Salad with Harissa Chicken, Apricots and Chickpeas

The solution? Basmati Rice!

Basmati rice is the allergy-free, cholesterol-free, gluten-free, healthy option that adds a nourishing and delicious dose of carbohydrates to any meal.

Basmati rice is an underestimated staple and the time has come to re-evaluate its place in your life.

Amira’s CEO and Chairman, Karan A Chanana says, “Basmati rice is one of the healthiest grains available; it is gluten-free, has a lower GI than many other grains and one pound of basmati rice produces four times the energy of potatoes or pasta. This makes Amira’s Superior Aromatic rice one of the best options for those looking to maintain a healthy lifestyle.”

Long hailed as the gold standard of rice, the distinctive flavour of basmati is widely recognised as the world’s most fragrant grain. In Sanskrit, the word means ‘the fragrant one’ and in Arabic, ‘my smile’.

The flavour from basmati arises from the aging process – as naturally fragrant rice, basmati increases in aroma and flavour with aging. Whilst the industry standard for aging basmati rice is nine months, Amira’s flagship products are matured for a minimum of eighteen months, giving them a distinctive scent and delicious flavour.

Amira produces delicious, high quality basmati rice that brings beauty to every meal. Reconsider basmati rice and bring Amira into your lives - the highest quality, delicious aromatic rice that lets you add a gourmet touch to any healthy meal.

For samples, interview requests, high-resolution images and further information please contact:

Miriam Nasralla | t: +44 (0)20 7399 2438 | e: miriam@curzonpr.com | w: curzonpr.com 

Moroccan Rice Salad with Harissa Chicken, Apricots and Chickpeas

What You Need

For the Harissa chicken:

·         1 heaped tsp caraway seeds

·         1 heaped tsp cumin seeds

·         50 g roast red peppers (from a jar) or 1 small red bell pepper, roasted and chopped

·         100 g long red chillies

·         3 cloves garlic, crushed

·         3 tbsp olive oil

·         1 tbsp red wine vinegar

·         1 tsp tomato puree

·         6 chicken thigh fillets

·         Salt & freshly ground black pepper

For the salad:

·         300 g Amira Pure Basmati Rice

·         1 tsp sunflower oil

·         400 g tin chickpeas, drained & rinsed

·         1 bunch spring onions, chopped

·         150 g dried apricots, roughly chopped

·         60 g flaked almonds, roasted

·         1 bunch flatleaf parsley, chopped

·         Salt & freshly ground black pepper

What to do

1.      To make the harissa paste, dry fry the caraway and cumin seeds in a small pan for a couple of minutes. As soon as you smell their aroma wafting up from the pan, tip into a pestle and mortar and roughly grind. Add to a food processor along with the peppers, chillies, garlic, olive oil, red wine vinegar, and tomato puree. Process until smooth and season to taste with salt, pepper and a splash more vinegar if necessary. Use half this paste to spread over the chicken fillets and set them aside in the fridge to marinate for an hour or more, overnight would be fine if you have the time.

2.     When you are ready to make the salad, rinse the Amira rice under running cold water and add to a bowl. Cover well with cold water and set aside to soak for 30 minutes. Drain well. Heat a little oil in a saucepan with a tight fitting lid. Once it is hot, tip in the drained rice and stir fry for 30 seconds to coat each grain lightly in oil. Pour in boiling water from the kettle so that it comes just 1 centimeter above the level of the rice. Stir well and bring up to the boil. Cover with the lid and set the timer to boil for just one minute. Turn off the heat and, without removing the lid, reset the timer for 13 minutes. Remove the lid and fork through the rice grains which will have absorbed all the water and become light and fluffy.

3.     Whilst the rice is cooking, heat a griddle pan, or BBQ, until smoking hot and cook the chicken fillets on both sides until done - about 10-12 minutes depending on the thickness. Remove and chop into bite sized pieces.

4.     Add the cooked rice to a large mixing bowl and stir through the cooked chicken, chickpeas, spring onions, apricots and toasted almonds and parsley. Add extra harissa and salt and pepper to taste. If you feel it is a little dry but has enough of a spice kick, simply add a little more olive oil.

5.     Serve this salad freshly made whilst still warm, or chill until required and eat within 24 hours of making.

http://www.amirafoods.co.uk/recipe/moroccan-rice-salad-with-harissa-chicken-apricots-and-chickpeas/

Notes to Editors

Amira Group

Founded in 1915, Amira Nature Foods Limited (NYSE:ANFI) is a family business that has evolved into a leading global provider of speciality rice with sales in over 60 countries. Quality is at the heart of everything we do and Amira rice offers a dining experience that no other brand can match.  Winner of numerous prestigious international awards and recognitions, Amira is focused on making a difference by connecting people and cultures through the common language of food.

For more information please visit www.amira.net