Rice, Bean and Nut Salad
Over a year ago
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Ingredients
- 250g broad beans
- 100g long grain rice
- 200ml chicken or vegetable stock
- 30-45ml oil and vinegar dressing
- 100g salted peanuts
Accompaniment
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Method
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1
1. Cook the beans in salted water until tender.
2. Put the rice salt and stock in a pan and bring to the boil. Stir, cover and simmer for 12-15 minutes until the rice is tender and has absorbed all the liquid.
3. Leave to cool a little and mix with the oil and vinegar dressing.
4. When completely cold, stir in the beans and peanuts and season to taste.
Chef's Tips
If preferred the peanuts can be exchanged for 150g cashew nuts. The broad beans can also be swapped out for any other suitable alternative such as soya beans.
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