This recipe is taken from Delia's Happy Christmas
| 275ml brown basmati rice (as measured in a glass jug)|
| 570ml boiling water|
| 25g pecan nuts, roughly chopped|
| 1 dessertspoon olive oil|
| 3 spring onions, chopped small (including the green parts)|
| 5cm cucumber, chopped small (no need to peel)|
| 2 large tomatoes, skinned and chopped small|
| 1 small green pepper, deseeded and chopped small|
| 1 red apple, cored and chopped small (no need to peel)|
| 40g currants|
| 15g pumpkin seeds|
| 25g shelled pistachio nuts|
|For the dressing|
| 1 small clove garlic|
| 1 teaspoon salt|
| 1 teaspoon mustard powder|
| 1 dessertspoon Madras curry powder|
| 2 dessertspoons white wine vinegar|
| freshly milled black pepper|
| 4 tablespoons extra virgin olive oil|
First of all heat the oil in a medium saucepan, then stir in the rice and toss it around to get the grains nicely coated with oil.
Add some salt, then pour the boiling water over and bring it up to a gentle simmer. Stir once, then put the lid on and simmer gently for about 40 minutes or until the grains are tender.
Meanwhile, make the dressing by first crushing the garlic with the salt with a pestle and mortar, then add the mustard and curry powder, vinegar and some black pepper.
Work these together using a mini-whisk, then add the olive oil and whisk very thoroughly.
Next preheat the grill for 10 minutes.
Spread the pecan nuts out on a baking tray and toast them under the grill for about 2–3 minutes (without going away, as they burn very quickly!)
When the rice has cooked transfer it to a large salad bowl and, while it is still warm, mix in the dressing, making sure you do not break up the grains. Then leave it on one side to get quite cold before mixing in all the prepared vegetables, fruits and seeds.
Taste to check the seasoning, then sprinkle the pecan and pistachio nuts on top.
Cover and chill till needed.