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|
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|There is no list of equipment specified for this recipe.|
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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It has to be said that this is always going to be a matter of personal taste according to how much acidity you like and what your preferences are as to flavourings and so on. I seem to suffer from some kind of mental handicap with dressings...
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