4 cups cooked brown rice (see pilaf recipe)
1 cup bean sprouts
2 stalks celery, sliced
2-3 spring onions, trimmed and sliced
2-4 tablespoons picked Italian parsley
½-¾ cup your favourite scroggin mix
grated rind and juice or 1 juicy lemon
4 tablespoons olive oil
1 teaspoon prepared mustard or ½ prepared vinaigrette and the grated rind of 1 lemon
1. Toss together the rice, spring onions, parlsey and scroggin mix. Stir the dressing ingredients together and toss through the rice salad just before serving. Season as wished with salt and pepper.There are no comments for this recipe. You can leave a comment below.
This is such a simple recipe, tossed together with ingredients most of us have in the cupboard. If you do not have any scroggin, make up your own mix with whatever dried fruit, nuts and seeds you have to hand.