Name: Rice salad
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1¼ cups (250g) basmati rice; 2 corn cobs (500g); 2 tablespoons extra virgin olive oil; 2 teaspoons dijon mustard; 2 tablespoons lemon juice; 1 red capsicum (200g), diced; ½ cup (60g) pitted sicilian green olives, chopped coarsely; ½ cup coarsely chopped fresh flat-leaf parsley

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Ingredients

1¼ cups (250g) basmati rice

2 corn cobs (500g)

2 tablespoons extra virgin olive oil

2 teaspoons dijon mustard

2 tablespoons lemon juice

1 red capsicum (200g), diced

½ cup (60g) pitted sicilian green olives, chopped coarsely

½ cup coarsely chopped fresh flat-leaf parsley

Method

1.Rinse rice in a sieve under cold running water, until water runs clear. Place rice and 1¾ cups (430ml) water in a medium heavy based saucepan; bring to the boil. Cover with a lid, reduce  heat to low; cook for 12 minutes or  until tender. Remove pan from heat; stand, covered, for 5 minutes. Fluff  rice with a fork; cool.

2.Meanwhile, heat a char-grill plate  (or grill or barbecue) over high heat. Peel back the corn husks; remove and discard the silks. Cook corn, turning,  for 15 minutes, or until lightly charred all over. Cool slightly, then cut kernels from cobs.

3.To make the dressing, whisk oil, mustard and lemon juice in a large  bowl; season to taste.

4.Place rice and corn in a large bowl with capsicum, olives, parsley and dressing; toss to combine.

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