Rice And Pineapple Salad

225 g/8 oz brown rice, well rinsed
12 whole cardamom seeds
salt
1 x 200 g/7 oz can pineapple rings, drained and
roughly chopped
1/2 cucumber, diced
50 g/2 oz hazelnuts, roasted
Dressing:
grated rind and juice of 1 orange
3 tablespoons polyunsaturated vegetable oil
2 teaspoons curry paste

Gook the rice with the cardamom seeds in boiling salted water for 40 minutes or until the rice is just tender. Drain the rice and run cold water through the grains to remove any excess starch.

Mix the chopped pineapple into the rice with the cucumber and hazelnuts.

Put all the dressing ingredients in a screw- topped jar and shake well. Stir the dressing through the rice salad so that it is evenly coated..',ERVES 4