Name: Rainbow rice salad
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1 1/4 cup (250g) basmati rice; 2 tablespoon olive oil; 2 teaspoon dijon mustard; 2 tablespoon lemon juice; 420 gram can corn kernels, rinsed, drained; 1 red capsicum (200g), chopped finely; 1/3 cup (40g) seeded black olives, chopped coarsely; 1/2 cup coarsely chopped fresh flat-leaf parsley

Ingredients

1 1/4 cup (250g) basmati rice

2 tablespoon olive oil

2 teaspoon dijon mustard

2 tablespoon lemon juice

420 gram can corn kernels, rinsed, drained

1 red capsicum (200g), chopped finely

1/3 cup (40g) seeded black olives, chopped coarsely

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Cook rice in large saucepan of boiling water until tender, drain; rinse under cold water, drain.

2.Whisk oil, mustard and juice in large bowl. Gently mix in rice and remaining ingredients.

Use any rice you like for this recipe, just make sure it’s cooked properly so every grain is separate. You could use about 3½ cups of cold leftover rice if you happen to have it, if not cook, rinse and drain the rice the day before the picnic. Keep the rice in the fridge. Assemble the salad on the morning of the picnic.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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