DAY 36, RICE SALAD

Now the barbecue weather has arrived, we're ready to make some 'go with' salads. Here's one of our favourites, rice salad. Swap and choose the veggies as you please!

Rice salad

1 cup rice

2 cups water

1/4 tsp salt

1 cup of mixed chopped nuts and fresh, dried or canned fruit & vegetables of your choice, that contrast in colour, taste and texture.

(I use peanuts, raisins, spring onions, red pepper and sweetcorn, about 1 tbsp of each)

dressing

1 tsp vinegar

1 tbsp oil

pinch of mustard, sugar, salt and pepper

Method

1.     Measure rice and water into a pot. Season with a pinch of salt and cover with a lid.

2.     Bring to the boil and then cook over a very low heat for 15 minutes or until water has been absorbed.

3.     Once the rice is ready, transfer it into a metal bowl to cool.

4.     Meanwhile, chop chosen nuts, fruit and vegetables into small pieces. Try and make them all the same size.

5.     Place them in a serving bowl.

6.     Measure the dressing ingredients into a small bowl and mix them together with a teaspoon.

tablespoon oil

teaspoon vinegar

pinch each of mustart, sugar, salt & pepper

7.     Add the chopped fruit, veggies and dressing into the rice.

8.     Mix and serve.