Quick & Easy

Rice and corn salad

rice and corn salad


Mustard dressing


1.At home, a day ahead, place rice in large sieve, rinse under cold water until water runs clear.
2.Bring stock to a boil in medium saucepan; add rice, reduce heat, simmer, covered, over low heat about 10 minutes or until the rice is just tender and all the liquid is absorbed. Fluff rice with fork; cool.
3.Meanwhile to make mustard dressing, combine ingredients in screw-top jar; shake well. Store in refrigerator.
4.Place cooled rice, corn, tomato, nuts, onion, olives and basil in large bowl. Store, covered, in refrigerator.
5.At lunchtime, add mustard dressing to rice and corn salad; toss gently to combine.

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