Rice Salad Primavera

You can be as creative as you like with this versatile and easy to make recipe - substitute snow peas, corn, yellow zucchini or green beans for any of the vegetables, or use a combination of wild and brown rice. Recipe serves 6.

Ingredients:

2 cups chicken stock or water
1 cup long-grain brown rice
2 cups broccoli florets
2 medium-sized carrots, peeled and thinly sliced
2 small zucchini, halved lengthwise and sliced 3/4 inch (2 cm) thick
8 ounces (250 g) firm-textured tofu, cut into 3/4 inch (2 cm) cubes
1 medium-sized green pepper (capsicum), chopped
3 spring onions, including tops, finely chopped
1/2 cup chopped walnuts (optional garnish)
For the Dressing:
1/4 cup lemon juice
1 teaspoon grated lemon rind
2 teaspoons Dijon mustard
1/4 teaspoon black pepper, or to taste
3 tablespoons walnut or olive oil
2 tablespoons olive or vegetable oil
2 tablespoons snipped fresh dill

Method:

1. In a saucepan, bring the stock to the boil. Add the rice, cover and simmer over low heat for 40 minutes or until the rice is tender. Let stand for 5 minutes.
2. Meanwhile, bring a large saucepan of water to the boil. Add the broccoli and carrots and cook for 2 minutes. Add the zucchini and cook for 1 minute more or until the vegetables are crisp-tender. Drain the vegetables, rinse under cold running water and pat dry.
3. To make the dressing, combine the lemon juice, rind, mustard and black pepper in a large bowl. Add the oils in a thin stream, whisking constantly until the dressing is blended and slightly thickened. Stir in the dill, rice, vegetables, tofu, green pepper and spring onions and toss to coat. Sprinkle with the walnuts, if desired.