1 cup (200g) brown rice
2 green shallots, thinly sliced
50g sun-dried tomatoes cut into strips
50-100g Kalamata olives, pitted, can cut in half
2 tbsp pine nuts, toasted
2 tbsp fresh basil leaves, torn or cut into shreds
2 tbsp lemon juice
1 tbsp Dijon mustard
½ clove garlic crushed
2 tbsp extra-virgin olive oil
Salt & pepper
1. Cook the rice according to the directions. Drain. Put in salad bowl.
2. Make the dressing – combine lemon juice, Dijon mustard, garlic crushed, extra-virgin olive oil, salt and pepper in a jar and shake well.
3. Add salad ingredients to the rice.
4. Stir through the dressing and season with salt & pepper.
5. Serve warm or chilled.