Brown Rice Salad with Mushrooms

Ingredients

• 1.375 millilitre brown rice, 1½ cups
• 2.2 millilitre salt, ½ teaspoon
• 3.800 millilitre chicken stock, 3½ cups
• 4.5 millilitre dried tarragon, 1 teaspoon
• 5.25 millilitre salad oil, 1½ tablespoons
• 6.25 millilitre butter, 1½ tablespoons
• 7.brown mushrooms, 250–300g / ½–¾ lb; sliced
• 8.1 green pepper, seeded and diced
• 9.25 millilitre soy sauce, 1½ tablespoons
• 10.black pepper, freshly milled; to taste
• 11.100 millilitre parsley, finely chopped; third cup
• 12.6 spring onions, chopped

Method

1. 1.Put rice, salt, stock and tarragon into a saucepan. Bring to the boil, cover, turn heat to very low and leave 50 minutes without looking.
2. 2.Heat the oil and butter. Add the mushrooms and green pepper. Sauté until just softened.
3. 3.Remove from stove. Add soy sauce and pepper to taste. Cover and stand until the rice is cooked.
4. 4.Spoon rice into a large bowl — the grains should be separate and dry.
5. 5.Using a fork, add the mushroom mixture including all the juices and toss.
6. 6.Add the parsley and the spring onion. Cover and chill until required.

Notes

• Card note: 'This dish is especially good with cold chicken.'
• Card note: 'If you prefer to use white rice, adjust the cooking time and reduce stock to 750ml (2½ cups).'
• The 50-minute no-peek method cooks the brown rice perfectly by steam.