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1
Measure the rice into a c. and put it into a saucepan.
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2
Measure twice the volume of water as you had of rice in the same c. pour it in adding a healthy pinch of salt and a tsp.
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3
of salad oil.
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4
Bring to the boil cover turn the heat right down to low and simmer for 20 to 25 min.
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5
Meanwhile clean and finely chop the spring onions and wash and halve the tomatoes.
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6
Toast the almonds in a dry frying pan or possibly under the grill for a couple of min till they're pale gold.
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7
Mix all the dressing ingredients together oil juice salt and sugar and either whisk or possibly shake in a sealed jar.
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8
When the rice is cooked put it into a sieve and run cool water through it for a minute till it has cooled.
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9
Drain thoroughly and place in a bowl.
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10
Add in the minced spring onions half the minced parsley and half the salad dressing and stir until mixed.
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11
Put a layer on the servingdish or possibly plate you're going to use arrange the tomatoes cut side up decoratively around it and sprinkle over the toasted almonds.
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12
Halve the avocado remove the stone cut each half into quarters and peel the skin off very carefully.
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13
Put each avocado quarter sharp end away from you onto a choppingboard and with a sharp knife cut it lengthways into four or possibly five slivers without cutting through the tip.
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14
Press down gently with the heel of your hand and you'll have a fan of avocado.
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15
Repeat with the remaining quarters and place attractively on the rice salad.
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16
Pour the remaining dressing over the avocados and sprinkle with minced parsley.
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17
Covered lightly with clingfilm this can be chilled in the fridge for up to 6 to 8 hrs before serving.
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18
This combines the crunch of almonds the nutty textures and flavours of browr rice and the soft melting qualities of avocado.
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19
It's very easy to buy easycook brown rice these days that makes life much quicker as it takes only half the time to cook as the oldfashioned kind.
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20
Lay the salad out on an oval servingdish and decorate as prettily as you can.
