4 TBLS Trulem Lemon Juice
2 TBLS Olive Oil
1 tsp Hot Sauce
Salt and Pepper
125g Tastic Nature’s Brown & Wild Rice
1 Stock Cube, vegetable
2 Stalks Celery, chopped
1 Red Onion, finely chopped
1 cup Cucumber, cubed
3 TBLS Fresh Parsley Chopped roughly
1 TBLS Fresh Mint, finely chopped
½ cup Pomegranate Seeds
- Mix the olive oil, lemon juice and hot sauce together, season with salt and pepper. Set aside.
- Cook the rice and celery in water with the stock cube in it, until cooked. Drain and set aside to cool.
- Mix the rice, celery, red onion, cucumber, herbs and pomegranate seeds together. Drizzle with dressing and toss together.
- Serve at room temperature or chilled
Cooks Tips! Can be served topped with boiled egg quarters for a variation and complete meal