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Brown Rice Salad


 
 

This recipe adapted from ‘Delia Smith’s Complete Illustrated Cookery Course

Method

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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