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Brown Rice and hazelnut salad

Ingredients

6 oz. long grain brown rice
Salt
3 oz. hazelnuts, chopped and toasted
1 red pepper, deseeded and diced
6 finely sliced spring onions
3 sliced celery sticks
2 oz. sliced button mushrooms
6 tbsp. of French dressing (4 tbsp. of oil and 2 tbsp. of vinegar, 1 tsp. French mustard, Salt and pepper and a pinch of caster sugar)

3 tbsp. chopped parsley.

Method

Cook the rice in a saucepan of boiling salted water for 30 to 40 minutes until tender.

Rinse and drain well.

Place in the salad bowl with the remaining ingredients

Add the dressing and toss thoroughly

Serve cold

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