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An appetizing and colorful rice salad
combining many different flavors, ideal for a packed lunch.
Ingredients
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mixed brown and wild rice - 250g
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celery - 3, chopped
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spring onions - 1 bunch, chopped
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beefsteak tomato - 1, large, chopped
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yellow pepper - 1, seeded and diced
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fresh parsley - 3 tbsp, chopped
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fresh rosemary - 2 tbsp, chopped
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dry sherry - 3 tbsp
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raisins - 120g
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green-skinned eating apples - 2,
chopped
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dried apricots - 180g, chopped
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unsweetened apple juice - 3 tbsp
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a dash of Tabasco sauce
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light soy sauce - 2 tbsp
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ground black pepper and salt
Method
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First, cook the rice in a pan of
lightly salted boiling water for 30 minutes until it tender.
Rinse the cooked rice under cold running water to cool, drain.
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Place the tomato, celery, spring
onions, pepper, apricots, apples, raisins and cooked rice in a
bowl, mix well.
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Mix the sherry, apple juice,
Tabasco sauce, soy sauce and herbs in a small bowl, season with
pepper and salt.
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Pour the dressing over the rice
mixture and toss the ingredients to mix. Serve immediately or
cover and chill in the refrigerator before serving. Serves 6.
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