| | Ingredients: 1 250 gram long grain brown
1 pn Sea salt
4 tb Olive oil
2 tb White wine vinegar
1 Clove garlic; crushed with a pinch of sea salt
2 tb Chopped fresh thyme or 1 1/2 dried thyme
50 g Edam cheese; grated (2oz)
1 Green pepper; de-seeded and chopped finely
125 g Button mushrooms; sliced
250 g Tomatoes; chopped finely, (8oz)
Freshly ground black pepper |
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Cooking Instructions: Put the rice into a saucepan with the salt and 600ml (1 pint) water. Bring it to the boil. Cover the pan and simmer for 40 minutes or until the rice is tender and all the water has been absorbed. Rinse the rice with cold water, drain it well and allow it to cool. Beat the oil, vinegar, garlic and black pepper together. Fold them into the rice. Mix in the thyme and cheese. Mix the green pepper and mushrooms into the rice. Leave the salad for 30 minutes. Mix in the tomatoes just before serving. Converted by MC_Buster. NOTES : Serve this salad with any cold dish. If you add a little extra cheese it can become a main meal in itself. Converted by MM_Buster v2.0l. |
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