Nutty Rice Salad

(SERVES 4)

• 175 g/6 oz/ ¾ cup long-grain rice
• 50 g/2 oz/ ½ cup frozen peas
• 50 g/2 oz/ 1/3 cup raisins
• 50 g/2 oz/ ½ cup toasted flaked (silvered) almonds
• 30 ml/2 tbsp sunflower oil
• 15 ml/1 tbsp white wine vinegar
• Salt and freshly ground black pepper
• Chopped parsley

Cook the rice according to the packet directions. Add the peas for the last 5 minutes`
cooking time. Drain, rinse with cold water and drain again. Empty into a salad bowl. Add
the raisins, nuts, oil, vinegar and some salt and pepper. Toss well and serve garnished
with parsley.