Mixed Rice Salad

175 g/6 oz brown rice, well rinsed
2 teaspoons polyunsaturated vegetable oil
50 g/2 oz aduki or stung beans, soaked
overnight
3 spring onions, finely sliced
1 red pepper, cored, deseeded and cut into short
strips
40 g/1 1/2 oz salted peanuts
40 g/1 1/2 oz raisins
salt
freshly ground black pepper
2 mint sprigs, finely chopped
150/1/4 pint lemon vinaigrette dressing

Cook the rice in boiling salted water with 1 teaspoon oil for 30 to 41) minutes or until tender. I )rain and rinse. Drain the aduki or mung beans, place in a pan and cover with cold water. Add the remaining oil, bring to the boil and cook for 30 to In 1»inutes, then drain.

Place the rice and beans in a bowl and add the spring onions, pepper, peanuts, raisins, salt and pepper to taste, mint and dressing. Mix well. SERVES 4