Rice salad

SERVES 6 PREPA­RA­TION: 10 MIN COOK­ING: 15-20 MIN

Drum Food - - CONTENTS -

SALAD

375ml (1½c) wild rice

1 yellow pep­per, diced

½ red onion, finely chopped 2 stalks cel­ery, chopped ½ cu­cum­ber, sliced

100g red cherry to­ma­toes,

quar­tered hand­ful fresh co­rian­der, chopped

DRESS­ING

45ml (3T) olive oil

15ml (1T) bal­samic vine­gar salt and black pep­per 3 gar­lic cloves, crushed

1 SALAD Cook the rice ac­cord­ing to the packet in­struc­tions and leave to cool. Put the rice, pep­per, onion, cel­ery, cu­cum­ber, to­ma­toes and co­rian­der in a bowl.

2 DRESS­ING Whisk to­gether the olive oil, vine­gar, salt, pep­per and gar­lic. Pour over the salad and toss well.

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