Rice Salad

We have added an extra touch of sweetness with honey and orange juice to balance the acidity coming from the lemon and white wine vinegar.

This salad perfectly complements dishes such as grilled chicken and meat dishes, and is perfect for serving at BBQ’s.

Ingredients

• 1.5 cups (320g) cooked brown rice
• 1 tbsp. Sultanas
• 1 tbsp. Cranberries or Craisons
• 2 tbsp. Chopped parsley
• 2tbsp. Chopped mint
• 1 tsp. crushed walnuts
• 1 tbsp. Slivered almonds
• 6 cherry tomatoes, quartered
• ½ cup peas and corn, frozen or canned
• S & P to taste

Dressing:

• ½ lemon squeezed
• 2 tbsp. Olive oil
• 2 tsp. honey
• 2 tsp. white wine vinegar
• ¼ cup freshly squeezed orange juice

Method

1. Cook rice as per instructions.  Take out and place in a large bowl with peas and corn, mix around to break the rice up and set aside to cool.
2. Once cooled, add all ingredients except slivered almonds.  Mix to make sure all incorporated. Season with S&P, to a taste.
3. In a small bowl (or jar and shake) add dressing ingredients and mix well.  Add to rice ingredients, a little at a time as you don’t want it too wet so keep tasting and adding the marinade,  turning with a spoon and garnish with slivered almonds.