serves 4
ingredients
175g/6oz long-grain rice
50g/2oz frozen peas
50g/2oz raisins
50g/2oz toasted flaked almonds
2 tablespoons sunflower oil
1 tablespoon white wine vinegar
salt and freshly ground
black pepper
• In a covered saucepan, cook the
rice in 175ml/6fl oz water over a
medium-high heat for about
20 minutes. Add the peas and
cook for a further 5 minutes. Drain,
rinse with cold water, and drain
again. Empty into a salad bowl.
• Add the raisins, almonds, oil and
vinegar. Season with salt and
pepper. Toss well and serve.
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