Brown rice & chicken salad

serves 8
ingredients
450g/1lb brown rice
450g/1lb lean skinless cooked
chicken, diced
12 spring onions, sliced
2 celery sticks, chopped
2 green peppers, seeded and
chopped
100g/4oz black olives, pitted
and halved
50g/2oz pimiento, minced
100g/4oz cherry tomatoes,
halved
100g/4oz fresh flat-leaf parsley,
chopped
100g/4oz radishes, sliced
50ml/2fl oz olive oil
50ml/2fl oz white wine vinegar
• In a covered saucepan, cook the
rice in 450ml/3⁄4pt water over a
medium heat for about 25 minutes
or until the liquid is absorbed and
the rice is fluffy. Remove from the
heat and leave to cool.
• Add all the remaining ingredients
and toss well. Serve.