Brown Rice Salad
Brown Rice Salad is included in our Cookery School, and you can watch Delia's video showing how to make it in our Long Grain Rice video below
This recipe adapted from 'Delia Smith’s Complete Illustrated Cookery Course' Serves 4
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.
You will also need a Little Gem frying pan or similar with a base measurement of 17cm and a tight-fitting lid.