Salad Recipes - Minted Brown Rice Ring

Ingredients

• 225 g/8 oz/1 cup brown rice

• 50 g/2 oz/1/2 cup frozen peas

• 3 ripe tomatoes, seeded and diced

• 30 ml/2 tbsp currants

• 50 g/2 oz/1/2 cup pine nuts

• 25 g/1 oz/1/4 cup toasted flaked almonds

• 30 ml/2 tbsp sunflower oil

• 15 ml/1 tbsp white wine vinegar

• Salt and freshly ground black pepper

• 5 ml/1 tsp caster (superfine) sugar

• 15 ml/1 tbsp chopped mint

• 1 bunch of watercress

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Method:

1. Cook the rice according to the packet directions. Add the peas for the last 5 minutes of cooking. Drain, rinse with cold water and drain again.

2. Add the tomatoes, currants, pine nuts and almonds and mix well.

3. Whisk the oil and vinegar with a little salt, plenty of pepper, the sugar and mint.

4. Pour over the rice mixture and toss well. Pack into a 1.5 liter/6 cup ring mould (mold). Chill.

5. When ready to serve, turn out onto a serving dish and garnish with the watercress in the centre.