Day 22/40 Lunch Idea's - Wild Carrot and Orange Salad

  

Ingredients 

2oz/57g mixed white and wild rice,

 dried Salt and freshly ground black pepper

 1 small orange

 1 small carrot 

½ small red pepper

 1 tbsp fat-free vinaigrette

   Cook the rice in lightly salted water according to the packet instructions. Drain and rinse in cold running water to cool. Drain again and shake off the excess water. 2. Meanwhile, finely grate a small amount of orange rind into a mixing bowl - you will only need about ¼ tsp. Slice the top and bottom off the orange and then slice off the peel, taking away as much of the white pith as possible. Holding the orange over the bowl, slice between each segment to release the flesh. Set aside. 3. Peel and coarsely grate the carrot. Wash and dry the pepper, remove the seeds and cut into small chunks. Gently mix into the orange mixture along with the vinaigrette. 4. When the rice is cool, toss into the orange mixture and adjust the seasoning to taste. Pile into a plastic container, cover and chill until required.