Rice salad with ap­ple and nuts

North West Telegraph - - North West Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 15 min­utes Serves: 4 In­gre­di­ents Salad 4

tbsp cur­rants cup whole al­monds 4 cups brown rice, cooked 6 spring onions, finely sliced 1 Granny Smith ap­ple, cored and diced (leave skin on) 1 red ap­ple, cored and diced (leave skin on) 2 sticks cel­ery, sliced 3 tbsp chopped pars­ley Dress­ing 3 tbsp le­mon juice 4 tbsp olive oil Method Pinch of su­gar, salt and black pep­per Heat the oven to 180C and place the al­monds on a bak­ing tray. Cook for 5-6 min­utes or un­til fra­grant and roughly chop. In a large bowl, com­bine the rice, spring onion, cur­rants, ap­ple and cel­ery. Stir through the chopped al­monds. Whisk to­gether the le­mon juice, oil, su­gar, salt and pep­per and toss through the salad along with the pars­ley. Serve.

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