serves 4
ingredients
6 ripe tomatoes, diced
2 tablespoons chopped fresh
basil
125ml/4fl oz cider vinegar
1 tablespoon granulated sugar
300g/11oz brown rice
2 cucumbers, halved lengthways,
seeded and chopped
50g/2oz fresh flat-leaf parsley,
chopped
125ml/4fl oz olive oil
9 spring onions, thinly sliced
1 teaspoon salt
1⁄2 teaspoon ground black pepper
• Put the tomatoes in a medium
bowl. Add the vinegar, basil and
sugar, and stir to mix well. Cover
with cling film, and marinate in the
refrigerator for 1 hour.
• Cook the rice according to the
packet instructions. Drain and cool
to room temperature.
• Combine the rice, cucumber and
parsley in a large bowl, and stir in
the olive oil. Add the spring onion,
marinated tomatoes, salt and
pepper, and stir to mix well. Serve.
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