This is nice when the rice is still a little warm, although it is also good eaten cold too (especially on a warm day). As all the flavour comes from the herbs, I haven’t dressed it with any fatty, sugary dressings, so it is very low in all those nasties.
1 cup of rice, cooked (it will bulk up to approximately 3 cups once cooked)
Pinch of salt
200g small tomatoes (I used a mixture of the cherry tomatoes and the yellow “snacking” ones), halved
3 sprigs of fresh basil (about a handful), chopped
4 sprigs of lemon thyme, picked
1 radish, halved and sliced finely
4 spring onions, sliced finely
1/2 red capsicum, chopped finely
1 lettuce leaf, chopped finely
1 stick of celery, sliced very finely
Cook the rice with the salt (I prefer the absorption method)*. While it is cooking, prepare the salad vegetables and place in a bowl. When the rice is ready (drain if appropriate) mix with the vegetables.
*I find the easiest way to cook rice is to use a 3 to 1 water to rice ratio (3 cups of water to 1 cup of rice). I put the rice, water and salt in a microwave safe container, and microwave on high (covered) for 10 minutes. I then stir the rice, take off the cover and put back in the microwave for about 3-4 minutes – depending on the strength of the microwave. When the rice is ready, all the water should be absorbed. Fluff with a fork and allow to cool slightly before using. This is also a good method to cook rice for fried rice – if you spread it out on a tray and let it dry before using it you will get a better end product – if the rice is still sticky it won’t fry up properly.