I am not sure where this recipe came from, my mother in law gave it to me. It is my most favorite salad and i have also made this using pasta instead of rice.
Prep: 15 minutes
Cook: 12 Minutes
2 cups white long grain rice
2 cups chicken stock
420g drained corn kernels
1 cup semi sundried tomatoes
½ cup pine nuts, toasted.
8 green onions
½ cup green olives, sliced
1 cup fresh basil, chopped
Mustard Dressing
½ cup olive oil
2 tablespoons lemon juice
2 teaspoons seeded mustard
1 glove garlic
salt & pepper
Place rice in a large sieve and rinse under cold water until water runs clear. Bring the chicken stock to the boil in a medium saucepan; add the rice, simmer covered, over low heat for about 10 minutes until the rice is just tender, and all the liquid is absorbed. Fluff rice with a fork and leave to cool.
In a jar combine all mustard dressing ingredients and shake.
Place the rice, corn, tomatoes, pinenuts, onions, olives and basil in a large bowl.
Just before serving add the mustard dressing. Season to taste.
Prep: 15 minutes
Cook: 12 Minutes
2 cups white long grain rice
2 cups chicken stock
420g drained corn kernels
1 cup semi sundried tomatoes
½ cup pine nuts, toasted.
8 green onions
½ cup green olives, sliced
1 cup fresh basil, chopped
Mustard Dressing
½ cup olive oil
2 tablespoons lemon juice
2 teaspoons seeded mustard
1 glove garlic
salt & pepper
Place rice in a large sieve and rinse under cold water until water runs clear. Bring the chicken stock to the boil in a medium saucepan; add the rice, simmer covered, over low heat for about 10 minutes until the rice is just tender, and all the liquid is absorbed. Fluff rice with a fork and leave to cool.
In a jar combine all mustard dressing ingredients and shake.
Place the rice, corn, tomatoes, pinenuts, onions, olives and basil in a large bowl.
Just before serving add the mustard dressing. Season to taste.
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