Serves 2 as a light lunch or side dish to grilled chicken, beef...whatever takes your fancy!
2 sprigs thyme (optional)
3 dsp olive oil
1 dsp apple cider vinegar/vinegar of your choice
1 tsp dijon mustard
pinch of salt
freshly ground black pepper
1 carrot, sliced with a potato peeler or grated - up to you!
1/4 red pepper, diced
1 spring onion, finely sliced
1 dsp sunflower seeds/pumpkin seeds (optional)
1 tbsp sweetcorn (again, optional - I happened to have some I wanted to use up)
Fresh herbs - such as thyme, parsley, chives - a handful, chopped.
Optional extras: tomatoes, cucumber, feta cheese.
Cook the rice: Pour the rice in a small saucepan with water and a couple of sprigs of thyme, if using, and cook the rice to the manufacturer's instructions, usually it takes around 40 minutes. Leave to cool. This can be done the night before.
Make the dressing: Whisk the oil, vinegar and mustard together, add salt and pepper and put to one side.
Prepare the Salad: Place the rice in a bowl and add your chosen vegetables and seeds, if using. Drizzle over dressing and mix.
Serve straight away, or cover and place in fridge to enjoy later.