Rice Salad

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. 1Cook 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. 2Once cooled, add all ingredients except slivered almonds. Mix to make sure all incorporated. Season with S&P, to a taste.
3. 3In 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.