Rice and corn salad

Ingredients

Rice and corn salad

• 1 cup (200g) white long-grain rice
• 1 cup (250ml) chicken stock
• 125 gram can corn kernels, drained
• 1/2 cup (75g) semi-dried tomatoes, halved
• 1/4 cup (40g) pine nuts, toasted
• 4 green onions, sliced thinly
• 1/4 cup (30g) green olives, sliced
• 1 cup coarsely chopped fresh basil

Mustard dressing

• 1/4 cup (60ml) olive oil
• 1 tablespoon lemon juice
• 1 teaspoon wholegrain mustard
• 1/2 clove garlic, crushed

Method

Rice and corn salad

1. 1At home, a day ahead, place rice in large sieve, rinse under cold water until water runs clear.
2. 2Bring stock to a boil in medium saucepan; add rice, reduce heat, simmer, covered, over low heat about 10 minutes or until the rice is just tender and all the liquid is absorbed. Fluff rice with fork; cool.
3. 3Meanwhile to make mustard dressing, combine ingredients in screw-top jar; shake well. Store in refrigerator.
4. 4Place cooled rice, corn, tomato, nuts, onion, olives and basil in large bowl. Store, covered, in refrigerator.
5. 5At lunchtime, add mustard dressing to rice and corn salad; toss gently to combine.