CookEat Recipe
Cheddar and Sweetcorn Rice Salad
Chilled brown rice, cheddar, sweetcorn and bell pepper are dressed with Dijon mustard, olive oil and red wine vinegar, then arranged over lettuce.
Method
Steps
Step 1
Weigh brown rice dry. Cook in 1000 ml boiling water for its package time, usually 25–40 minutes, until tender. Drain, spread in a shallow container and refrigerate promptly, loosely covered, until 4°C or below; allow about 45–60 minutes to chill.
Step 2
Use 250 g canned sweetcorn kernels, rinsed and drained weight. Wash and dry lettuce, deseed and dice bell pepper and cube cheddar. Whisk all olive oil, vinegar, mustard and black pepper together.
Step 3
Toss chilled rice with corn, pepper, cheddar and dressing. Arrange on torn lettuce and serve six side portions. Keep refrigerated at 4°C or below until serving.
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Cooked 3 times