750ml vegetable stock
300g (1.5 cups) brown rice
1 onion, finely chopped
1 clove crushed garlic
1 teaspoon grated lime rind
45g toasted almonds
100g sun-dried tomatoes, chopped
60g black olives, seeded and chopped
Handful fresh basil and parsley, chopped
2 tablespoons lime juice
2 tablespoons white wine vinegar
2 cloves crushed garlic
2 teaspoons dijon mustard
1.Fry onion and garlic in a large pot, until soft. Add rice and lime rind and stir so the rice is coated in the mixture.
2. Add stock, bring to boil then reduce heat and simmer, covered, for around 45 minutes or until the rice is tender and there is no remaining liquid.
3. Place ingredients for dressing in a screw top jar and shake well to combine.
4. Add almonds, sun-dried tomatoes, olives, herbs and dressing to rice and combine gently.