Sunday night (and yippe, left overs for lunch today) was Ottolenghi’s Roast Chicken with Three-Rice Salad. JERUSALEM, Yotam Ottolenghi’s third cookbook, is a gift that keeps on giving.Just when I think I have cooked all I am going to cook from it, I discover another recipe to try. First up, roast a chicken that has been liberally rubbed with olive oil and salt and pepper then when cooked put to one side at room temperature and let cool, and keep the juices. And there are countless more versions in … Yotam Ottolenghi's Roast Chicken & 3-Rice Salad. In my kitchen, Yotam Ottolenghi’s version with caramelized onions and cardamom is considered the Greatest of All Time. Drain, rinse under cold water, and set aside to dry. ottolenghi's roast chicken and three rice salad It's all go today, particularly as everybody has gone into hiding in the office leaving only two of us to man the phones, sort out logistical spaghetti, write thought-provoking blogs about Rioja , eat large baguettes from our favourite French ladies on Fulham Road, and try premium South African Wines. Preparation. Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to a gentle simmer and cook for 35 minutes, until the rice is cooked but still firm. Mix the basmati rice with 1 … Rating: (1 rated) Recipe Yield: Serves 8 . I confess, I had turned the page on this one, a layered chicken and rice casserole, but then I tasted it at a friend’s house (Thank you Nancy!)