Rice salad

Ingredients (serves 6)

• 1 cup long-grain white rice
• 2 celery stalks, trimmed, finely chopped
• 1 small red capsicum, finely chopped
• 2 green onions, thinly sliced
• 1/2 cup sultanas
• 2/3 cup dried diced apricots
• 1/3 cup slivered almonds, toasted
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon curry powder
• 1 teaspoon caster sugar

• Method

  
  
  1. Cook rice in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Cool completely.
  2. Combine rice, celery, capsicum, onion, sultanas, apricots and almonds in a bowl. Place olive oil, lemon juice, vinegar, curry powder and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  3. Pour oil mixture over rice mixture. Toss to combine. Serve.