Brown Rice Salad
|Brown basmati rice, measured to the 5fl oz (150ml) level in a glass measuring jug|
|10 fl oz (300ml) boiling water|
|1 teaspoon olive oil|
|2 tablespoons vinaigrette dressing (to make your own, see Related Recipe below)|
|3 spring onions, finely chopped|
|4cm piece cucumber, peeled and finely chopped|
|1 large tomato, finely chopped|
|½ small red pepper, de-seeded and finely chopped|
|½ red dessert apple, cored and chopped with the skin left on|
|25g walnuts, finely chopped|
|salt and freshly milled black pepper|
|Need help with conversions?|
|Equipment: You will also need a Little Gem frying pan or similar with a base measurement of 17cm and a tight-fitting lid.|
This recipe adapted from ‘Delia Smith’s Complete Illustrated Cookery Course
Heat the oil in a frying pan then stir in the rice to get the grains nicely coated.
Pour the boiling water over, add some salt and bring back to boil.
Stir once, place the lid on and simmer the rice gently for 40 - 45 minutes or until all the liquid has been absorbed (tilt the pan slightly to check if there’s any water left).
Then remove the lid, take it off the heat and cover with a tea towel for a couple of minutes to absorb the steam.
Then empty the rice into a salad bowl, fluff it up with a fork, pour the dressing over while its still warm and mix thoroughly.
Leave it to get cold, then mix in all the other ingredients, adding a little more dressing if you think 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...
Follow Delia's instructions for perfect results - and not a boil in the bag packet to be seen!
Spiced Pilau Rice is part of the Delia Online Cookery School
To cook perfect rice make sure you leave it alone with no stirring
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