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Brown Rice Salad
Serves 4
| Ingredients |
|---|
| 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 |
| Conversions |
|---|
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| Equipment |
|---|
| There is no list of equipment specified for this recipe. |
Method
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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