Crunchy Rice Salad recipe
information
355 Calories per serving
For the dressing:
2 1/2 tablespoons low-fat natural yogurt
1 teaspoon olive oil
1 teaspoon lemon juice
salt and pepper
1 teaspoon olive oil
1 teaspoon lemon juice
salt and pepper
For the salad:
3 oz (90 g) long grain brown rice
salt
1 medium apple
1 teaspoon lemon juice
1/2 red pepper, seeded and chopped
2 tablespoons chopped spring onions
1 oz (30 g) raisins or sultanas
1 1/2 oz (45g) pecans or walnuts, roughly chopped
few sprigs of watercress
salt
1 medium apple
1 teaspoon lemon juice
1/2 red pepper, seeded and chopped
2 tablespoons chopped spring onions
1 oz (30 g) raisins or sultanas
1 1/2 oz (45g) pecans or walnuts, roughly chopped
few sprigs of watercress
method
1. Whisk together the dressing ingredients and put to one side.
2. Boil the rice in salted water according to the packaging instructions until it's cooked and the water has been absorbed - about 30 - 40 minutes.
3. Stir the dressing and rice together; leave to cool.
4. Quarter and core the apple, chop and toss in the lemon juice.
5. Mix together the rice, apple, red pepper, spring onions, raisins and pecans. Stir well.
6. Spoon the salad into a serving dish and garnish with sprigs of watercress.
2. Boil the rice in salted water according to the packaging instructions until it's cooked and the water has been absorbed - about 30 - 40 minutes.
3. Stir the dressing and rice together; leave to cool.
4. Quarter and core the apple, chop and toss in the lemon juice.
5. Mix together the rice, apple, red pepper, spring onions, raisins and pecans. Stir well.
6. Spoon the salad into a serving dish and garnish with sprigs of watercress.
serving amount
serves 2
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