Ingredients

• 1 1/2 cups rice blend (see note)
• 2 1/4 cups apple juice
• 1 cup dried cranberries
• 1 1/2 cups boiling water
• 1 large red apple
• 1 lemon, juiced
• 150g baby spinach
• 3/4 cup flaked almonds, toasted
• 100g Danish fetta, crumbled

Honey Mustard Vinaigrette

• 1/2 cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoons wholegrain mustard
• 1/3 cup honey
• 1/4 cup lemon juice
• 2 small garlic cloves, crushed

Method

• Step 1 Place rice in a sieve. Rinse under cold water until water runs clear. Place rice, apple juice, 1 cup cold water and a pinch of salt in a medium saucepan over medium-high heat. Cover. Bring to a simmer. Reduce heat to medium-low. Cook for 30 minutes or until liquid is absorbed and rice is cooked through (see notes). Remove from heat. Set aside for 10 minutes. Transfer rice to a bowl. Cool.
• Step 2 Meanwhile, place cranberries and boiling water in a heatproof bowl. Set aside for 10 minutes or until cranberries are plump. Drain well. Add to rice.
• Step 3 Make Honey Mustard Vinaigrette. Place oil, mustards, honey, lemon juice and garlic in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine. Taste and add a little extra honey or lemon juice, if needed.
• Step 4 Core apple. Cut into 1cm cubes. Toss with lemon juice to coat (see notes).
• Step 5 Add spinach, apple and ¾ of the almonds to the rice. Toss gently to combine. Transfer to a serving bowl. Top with fetta and remaining almonds. Serve with vinaigrette, on the side.