PREPARATION
25 minutes
STORAGE
Keeps for up to 6 hours in the fridge
150g (5½oz) basmati or long grain rice
½ red pepper, deseeded and finely chopped
55g (2oz) frozen peas, cooked
50g (2oz) tinned sweetcorn, well drained
25g (1oz) currants
2 tbsp olive oil
2 tsp balsamic vinegar
1 tbsp unsweetened orange juice
½ clove garlic, crushed
3 tbsp fresh chopped chives
Cook the rice according to the instructions on the packet. Drain and allow to cool slightly. Stir in the pepper, peas, sweetcorn and currants. Mix the oil, vinegar, orange juice and garlic in a small jug and whisk with a fork. Pour the dressing over the rice and vegetable mixture and stir well to combine. Sprinkle on the chives and stir through. Makes 6–10 servings