Brown rice & Walnut Salad

Brown Rice & Walnut Salad - serves 6

175 g (6 oz) brown rice
salt
75 g (3 oz) chopped walnuts
1 diced red pepper
6 spring onions
3 chopped celery sticks
50 g (2 oz) sliced button mushrooms
4 tablespoons French dressing (I use equal amounts of olive oil and balsamic vinegar)
3 tablespoons chopped fresh parsley

Cook the rice in boiling salted water for 40 minutes or until cooked. Drain and rinse.

Put rice in a large salad bowl with all the other ingredients and mix well.
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