Rice salad

50g pecan nuts toasted

1 cup brown rice mixed with wild rice if you have it

1 smoked chicken breast

1/2 red onion diced

200g tin corn kernels

2 tbs currents

3 tbs chopped flat leaf parsley

80 mls orange juice

125 ml macadamia nut oil

2 tbs white wine vinegar

Salt and pepper 1 tsp Dijon mustard

Cook the rice absorption method

Toast the pecans 

Dice the smoked chicken finely

Finely chop parsley

Combine the chicken, cooked and cooked rice, pecans, corn, red onion, currants and parsley in a bowl

Mix together orange juice, oil and vinegar and Dijon mustard and pour over the salad. Season with salt and pepper. Cover and refrigerate over night