Wednesday, June 4, 2008

Nutty Rice Salad

Nutty rice salad
serves 4

175g/6oz long-grain rice
50g/2oz frozen peas
50g/2oz raisins
50g/2oz toasted flaked almonds
2 tablespoons sunflower oil
1 tablespoon white wine vinegar
salt and freshly ground
black pepper

• In a covered saucepan, cook the rice in 175ml/6fl oz water over a medium-high heat for about 20 minutes. Add the peas and cook for a further 5 minutes. Drain,rinse with cold water, and drain again. Empty into a salad bowl.
• Add the raisins, almonds, oil and vinegar. Season with salt and pepper. Toss well and serve.

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