Recipe Ingredient
- 750g cooked brown rice
- 1 medium red capsicum, diced
- 1 small tin corn kernels
- 10 shallots, chopped
- 1 stalk celery, chopped
- 1 tsp chopped parsley
- 1 tbsp tarragon vinegar or any herb vinegar
- 2 tsp curry powder
- Salt and pepper to taste
Instructions
- Combine rice, capsicum, corn, shallots and celery in a salad bowl.
- Whisk together oil vinegar, parsley and curry powder and pour over the salad.
- Season to taste and toss to mix.
- Chill before serving (on lettuce leaves).
