Rice Salad with Zing!
The summer holidays are drawing to a close and let’s be honest, weather wise it has been anything but summer! Still, we’ve had lovely warm weather the last couple of days so something light is the order of the day.
So, for dinner last night, it was pan-fried chicken with a rice salad and mixed lettuce leaves. Now, I’ve made the rice salad a lot over the summer and it’s a keeper – perfect when entertaining a crowd! The bright colours of the ingredients are mouth-watering to look at and the flavours going from sharp to fruity are an explosion in your mouth. It’s a salad that goes with anything and takes no time to pull together so do give it a try. Here’s how to make it:
Ingredients:
2 cups of brown basmati rice {lovely, nutty flavour}.
Water to cook the rice
2 tomatoes, seeded and chopped
6 radishes, sliced
1/3 cucumber, diced
3 scallions, sliced
2 sticks of celery, sliced
Half a red pepper, diced
Half a green pepper, diced
½ cup of dried, diced apricots
½ cup of dried cranberries
2 tablespoons of olive oil but you can add more if you like more
1 lemon, juiced {bottled juice is also fine if you’re stuck – one tablespoon should be enough}
Parsley
Salt and pepper
Serves: 6-8
Method:
- Cook the rice in the water according to the instructions on the packet
- Drain and leave to cool slightly in a large mixing bowl
- Add everything up to the cranberries and mix
- Add the olive oil, lemon juice and parsley then mix again. The rice will soak these up so you may need to add more!
- Add salt and pepper to taste
- Mix again and serve!
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Salt, Pepper and a Dollop of Cream 