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Maureen’s Apple Pie

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Rice salad with apple and nuts

For the rice salad:

• 1/3 cup whole almonds
• 4 cups cooked brown rice
• 6 spring onions, finely sliced
• 4 Tbsp currants
• 1 Granny Smith apple, cored and diced (leave skin on)
• 1 Jonathan apple, cored and diced (leave skin on)
• 2 sticks celery, sliced
• 3 Tbsp chopped parsley

For the dressing:

• 3 Tbsp lemon juice
• 4 Tbsp olive oil
• pinch of sugar, salt and black pepper

Method

1. Heat the oven to 180°C and place the almonds on a baking tray.
2. Cook for 5-6 minutes or until fragrant and roughly chop.
3. In a large bowl, combine the rice, spring onion, currants, apple and celery. Stir through the chopped almonds.
4. Whisk together the lemon juice, oil, sugar, salt and pepper and toss through the rice salad along with the parsley.