Rice Salad

  • 8 oz Basmati rice
  • 15 fl oz chicken stock
  • 4 tablespoon vinaigrette dressing
  • 1 large red pepper, seeded and finely diced
  • 3 round tablespoon seedless raisins
  • 2 oz dry-roasted peanuts, chopped (optional)

Cook the rice (covered) in the chicken stock for 15 minutes. Remove from the heat but leave covered to steam for a further 15 minutes. Fluff up with a fork. Put the hot rice into a bowl and mix gently with the vinaigrette, using a large fork and spoon. Stir in the red pepper, raisins and nuts, then refrigerate in a covered container for several hours.

Serves 6-8

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