BROWN RICE AND ALMOND SALAD

This makes a lovely accompaniment to cold roast chicken or meat.

Brown rice - 90 gm
Salt - to taste
Almonds, chopped
and toasted - 50 gm
Capsicum, cored,
seeded and diced - 1
Spring onions,
finely chopped - 3
Sticks celery,
chopped - 11/2
Button mushrooms
sliced - 4
French dressing - 4 tablespoon
Finely chopped
parsley - 2 tablespoon

French Dressing

Olive oil or refined oil - 4 tablespoon
Vinegar - 2 tablespoon
Lime Juice - 1 tablespoon
Mustard sauce - 1/2 tablespoon
Honey - 2 tablespoon
Salt and pepper - to taste
Clove garlic, chopped
(optional) - 1
Cook rice in boiling, salted water till done. Do not overcook; the grains must remain separate. Rinse and drain well. Place in a bowl with the remaining ingredients and toss thoroughly. Chill. At the time of serving transfer to a shallow dish.
Dressing
Put all the ingredients in a screw topped jar. Shake well before use.
Note
Use a combination of red and green capsicum for better visual effect. You may also add tomato and peas. This salad can be made and kept.

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