Rice Salad

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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.