1 cup brown rice
2 cloves garlic
medium sized roast chicken, cooked
2 oz sultanas (golden raisins)
4 oz sweetcorn
4 oz peas
1 beefsteak tomato
1 red or green bell pepper
6-12 spring onions (scallions)
tbsp olive oil (optional)
1 tbsp wine vinegar
1 tbsp lemon juice
Salt and pepper to taste
A little parsley to garnish.
Cook the rice in the normal way. While this is happening, cook the sweet- corn and peas, peel and chop the tomato (this is easier to do if you sit it in a little boiling water for one minute until the skin loosens), de-seed and chop the pepper, peel and chop the spring onions. When the rice is cooked, crush the cloves of garlic on to the top of it, and add the vinegar, lemon juice and olive oil (if using). Stir well. Then add remaining ingredients and stir. Garnish with parsley. Allow to cool, and keep in the refrigerator.