Chilean Spicy Apple Rice Salad Recipe

An exotic and deliciously different meal for a lighter supper.  

10 mins to prepare // 10 mins to cook // Serves 2


•    100g Long grain and wild rice
•    2 Shallots, diced
•    1/2 Sweet pointed Romano pepper, deseeded and very finely sliced
•    1 Celery stick, finely diced
•    1 Pink Lady® apple, cored and diced
•    1 Tomato, deseeded and finely diced
•    150g Raisins
•    2 Tablespoon chopped fresh coriander
•    1/2 Tablespoon mild chilli powder
•    2 Tablespoon chipotle paste
•    2 Tablespoon 0% fat Greek yoghurt

1.    Bring a saucepan of water to the boil and add the rice. Stir with a fork and bring back to the boil. Gently simmer for 15-18 minutes or according to pack instructions until cooked. Drain in a sieve and rinse in cold water. Drain again thoroughly and put into a large bowl.

2.    Add all the remaining ingredients and gently mix until combined. Check seasoning and serve.