Ingredients (serves 4)
1/2 cup white long-grain rice
1/2 x 250g packet dried rice vermicelli noodles, coarsely broken
1 small red onion, finely chopped
2 large tomatoes, finely chopped
1/3 cup toasted pine nuts
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup lemon juice
2 garlic cloves, crushed
1 tablespoon olive oil
Method
Cook rice in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Remove from heat. Add noodles. Stand for 2 minutes or until noodles are softened. Drain. Refresh under cold water. Drain. Cool.
Place onion, tomato, pine nuts, parsley and rice mixture in a large bowl. Whisk lemon juice, garlic and oil together in a jug. Add to bowl. Season with salt and pepper. Toss to combine. Serve.
Notes & tips
* Serve with grilled lamb chops or roast chicken.
* Assemble salad up to 2 hours before serving.
Source
Super Food Ideas - November 2008, Page 25
Recipe by Kim Coverdale
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