250g brown rice
300ml apple juice
300ml cold water
1 red eating apple
juice of 1/2 lemon
125g tinned sweetcorn kernels
125g courgette - grated
salad dressing
45ml (3 tablespoons) natural yoghurt
pepper and salt
for the dressing
45ml (3 tablespoons) salad oil
15ml (1 tablespoon) wine vinegar
salt and freshly ground pepper
Put the rice, apple juice and water in a large pan. Bring to the boil then reduce the heat and simmer for about 25 minutes. Check that the rice is tender. Leave to cool.
Put the sweetcorn, grated courgette, chopped apple and lemon juice in a mixing bowl. Mix the lemon juice in thoroughly.
Add the cold rice to the bowl of vegetables and mix in gently.
Put all the dressing ingredients into a screw top jar and shake until well emulsified or place in a bowl and whisk well.
Transfer the rice and vegetables to a serving bowl and drizzle over with dressing and yoghurt.
Cover and store in the refrigerator until served.
HOT TIP: Take care to ensure the rice does not 'catch' on the bottom of the pan near the end of cooking.
