Brown Rice Salad

Serves 4

Brown Rice Salad
 1 teacup long-grain brown rice
 3 or 4 tablespoons vinaigrette dressing (see Related Recipe below)
 2 inch (5cm) piece cucumber, finely chopped
 3 spring onions, very finely chopped
 2 large tomatoes, skinned and finely chopped
 1/2 red or green pepper, deseeded and finely chopped
 1 red dessert apple, chopped but not peeled
 1oz (25g) currants
 1oz (25g) walnuts, finely chopped
 salt and freshly milled black pepper


Place the rice and some salt in a saucepan, pour 13/4 teacups boiling water over and bring back to the boil; then stir once, put a lid on and simmer very gently for 40 minutes or so until all the liquid has been absorbed.

Now empty the rice into a salad bowl, fluff it up with a fork and pour the dressing over while it's still hot. Allow it to cool and then mix in all the other ingredients, adding a little more dressing if it needs it and tasting to check the seasoning. Keep in a cool place until needed.

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