1 cup store-bought rice and quinoa mix
2 cups cold water
3 sticks celery, thinly sliced
1 cup toasted pecans, roughly chopped
50 g baby rocket leaves
¼ cup extra virgin olive oil
¼ cup pure maple syrup
2 Tbsp rice wine vinegar
Sea-salt flakes and ground white pepper, to season
- Put rice mix in a fine sieve and rinse under running water. Transfer to a medium saucepan. Add water, then place over a high heat and bring to the boil. Reduce heat and simmer, covered, for 25 minutes. Remove from heat and stand for 5 minutes. Transfer to a bowl and cool completely.
- Add celery, pecans and rocket to rice mixture. Whisk oil, maple syrup and vinegar in a jug, and season with salt and pepper. Serve salad with dressing on the side.