Delicious served with grilled chicken, this salad can be served as a main meal, in a lunch box or with barbecue food.
Method
- Start by preparing the rice, boil the rice, apple juice and water in a large pan, lower the heat and simmer for about 25 minutes, until the rice is tender. Once cooked leave to cool.
- Mix the sweetcorn, grated courgette, chopped apple and lemon juice in a bowl, then add the cold rice and mix in gently.
- To make the dressing, whisk together all the dressing ingredients and drizzle over the salad with the yoghurt. Cover and keep in the fridge until you're ready to serve.
Serves: 6
Time: 40 mins
Store any leftovers in the fridge (but for no longer than 2 days). How about eating it for tomorrows lunch?
Allergy advice
Contains: Milk, barley (gluten), sulphites. Check ingredients in the salad dressing.
Reproduced with the kind permission of the Food Standards Agency.
Ingredients
- 250g brown rice
- 300ml apple juice
- 300ml cold water
- 1 red eating apple
- juice of half a lemon
- 125g tinned sweetcorn
- 125g courgette, grated
- salad dressing
- 3 tbsp natural yoghurt
- freshly ground black pepper
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- freshly ground black pepper
