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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Make this rice salad a day ahead so the flavours can infuse.
1 Add the rice to a large pan of boiling water, cook uncovered for 30 minutes, or slightly less if you want a bit of crunch to your rice. Drain and cool.
2 Toast the pine nuts in a moderate oven for 5-8 minutes (keep an eye on them as they can burn quickly).
3 Combine all the dressing ingredients in a screw top jar and shake well to combine.
4 Combine all the ingredients in a salad bowl and toss well with the dressing to combine. Cover and refrigerate for several hours before serving; the flavour improves the longer you leave it.
Calories 338 cal
Kilojoules 1415 kJ
Total fat 18.6 g
Saturated fat 2.7 g
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