Salad Recipes - Rooted Rice Medley

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• 15-30 ml/1-2 tbsp mayonnaise

• 1 large carrot, grated

• 1 parsnip, grated

• 1/2 small swede, grated

• 30 ml/2 tbsp olive oil

• 15 ml/1 tbsp lemon juice

• 30 ml/2 tbsp caraway seeds

• Salt and freshly ground black pepper

• 12 black grapes, halved and seeded

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Method:

1. Cook the rice in plenty of boiling salted water until just tender. Drain, rinse with cold water and drain again.

2. Mix with enough mayonnaise just to moisten. Spoon into a ring on a large round plate (or press into a large oiled ring mould (mold), then turn out on to the plate).

3. Mix the grated vegetables with the oil, lemon juice to taste, the caraway seeds and some salt and pepper.

4. Toss well and spoon into the centre of the rice. Garnish all round the edge with the grapes.