Wednesday, June 4, 2008

Brown Rice and Chicken Salad

Brown rice and chicken salad
serves 8

450g/1lb brown rice
450g/1lb lean skinless cooked chicken,
diced 12 spring onions,
sliced 2 celery sticks,
chopped 2 green peppers,
seeded and chopped
100g/4oz black olives, pitted and halved
50g/2oz pimiento, minced
100g/4oz cherry tomatoes,halved
100g/4oz fresh flat-leaf parsley,
chopped 100g/4oz radishes, sliced
50ml/2fl oz olive oil
50ml/2fl oz white wine vinegar

• In a covered saucepan, cook the rice in 450ml/3/4pt water over a medium heat for about 25 minutes or until the liquid is absorbed and the rice is fluffy. Remove from the heat and leave to cool.
• Add all the remaining ingredients and toss well. Serve.

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