Guest guest Report post Posted May 11, 2010 Rice Salad 1 cup brown rice 3 celery sticks, finely chopped 1 small red capsicum (bell pepper), finely chopped 1/2 cup flat-leaf parsley 1/4 cup walnuts, toasted, finely chopped 4 teaspoons vegetable -OR- olive oil 4 teaspoons lemon juice 1 clove garlic, crushed 1. Cook rice in a large saucepan of boiling water for 25 minutes or until tender. Drain and rinse under cold water. Drain well. 2. Combine rice, celery, capsicum (bell pepper), parsley and walnuts in a large bowl. 3. Whisk oil, juice and garlic in a small jug. Pour over salad. Toss to combine. Serve. Serves 4. Quote Share this post Link to post Share on other sites