Red rice saladby ash lawson |
| Preperation time: 10 mins Cooking time: 40 mins Serves: 6 |
| Recipe Ingredients |
| 250g white, red and wild rice, cooked and left
to cool; 3 tbsp olive oil; 2 tbsp lemon juice; 1/2 tsp Dijon mustard; 1 tsp clear honey; 4 vine-ripened tomatoes, skins removed, deseeded and chopped; 8cm piece cucumber, diced; 1 yellow pepper, deseeded and diced; 6 spring oinions, trimmed and sliced; 10 pitted green olives, sliced; salt and freshly ground black pepper; 2 tbsp chopped fresh flat-leaf parsley; 2 tbsp chopped fresh mint. |
| Recipe Method |
| Put the cooked rice in a large bowl. In a separate bowl put the mustard, honey, lemon juice and oil and season. Whisk together. Stir this into the cooked rice. Add the tomatoes, cucumber, pepper, spring onions, olives, parsley and mint to the rice and gently mix through. |
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