Chilean spicy apple rice salad
10 mins prep, 15 mins cooking
100g long grain and wild rice
2 shallots, diced
½ sweet pointed Romano pepper, deseeded and very finely sliced
1 celery stick, finely diced
1 Pink Lady apple, cored and diced
1 tomato, deseeded and finely diced
2tbsp chopped fresh coriander
½tbsp mild chilli powder
2tbsp chipotle paste
2tbsp 0% fat Greek yoghurt
Bring a saucepan of water to the boil and add the rice. Stir with a fork and bring back to the boil. Gently simmer for 15-18 minutes or according to pack instructions until cooked. Drain in a sieve and rinse in cold water. Drain again thoroughly and put into a large bowl.
Add all the remaining ingredients and gently mix until combined. Check seasoning and serve.
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