This is a hot salad that would be fabulous to serve on a buffet table for a summer supper or barbecue. It is delicious served with chargrilled meats, chicken or fish.
Measure the rice in a jug, then place in a pan with double the volume of boiling water. Add the salt. Bring to the boil, then cover and reduce the heat to a low simmer and cook for 20-30 minutes, or until the grains are tender but still have a little bite.
Meanwhile, coarsely grate the carrots (use the thick grating blade of a food processor if you have one) and thinly slice the spring onions. Tip into a bowl and add half of the chopped coriander.
For the dressing, make the dressing by mixing all the ingredients together in a jam jar and shake.
Drain the rice if necessary and add to the bowl with the vegetables. Add the dressing, taste and season with more salt and pepper if necessary. Serve with the remaining coriander scattered on top.
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Dishes include slow-roast shoulder of lamb with rosemary, and plum tarte tatin.