Salad Recipes - Warm Brown Rice and Nut Salad

Ingredients

• 225 g/8 oz/1 cup brown rice

• 750 ml/1 1/4 pts/3 cups chicken stock

• 1 onion, chopped

• 3 celery sticks, chopped

• 1 garlic clove, crushed

• 1 green (bell) pepper, chopped

• 30 ml/2 tbsp olive oil

• Salt and freshly ground black pepper

• 225 g/8 oz/2 cups mixed nuts, roughly chopped

• A squeeze of lemon juice

---

Method:

1. Cook the rice in the stock for about 45 minutes or until tender and the stock is absorbed, stirring occasionally.

2. Remove from the heat, turn into a serving dish and leave to cool slightly while preparing the dressing.

3. Fry (sauté) the onion, celery, garlic and pepper in the oil for just 1 minute until slightly softened.

4. Add to the rice with a little salt and pepper and the nuts and toss well. Add a good squeeze of lemon juice and serve warm.