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Title: Risotto Con Salsa Cruda
Yield: 1

Ingredients

    250 g  long-grain brown rice
      4 md ripe tomatoes
      4    spring onions
      1    pinches salt
      1    half a cucumber
      2    cloves garlic
      4    radishes
      1    sea salt and freshly ground
           -black p; epper
      3 sm courgettes
      1    chopped chives
      1 tb fresh or frozen peas
      1    parsley; chopped

Instructions

Wash rice and cook gently in twice its volume of boiling slightly salted
water, covered, for about 40 minutes. Check occasionally but don't stir.
When cooked remove from heat, leave uncovered for 10 minutes till dry and
separated.

Chop the tomatoes. Peel and dice the cucumber, finely chop garlic, spring
onions, carrots, radishes, courgettes. Place in a bowl with peas, add oil
and season - with great restraint! Marinade for 30 minutes until oil
absorbs the fresh delicate flavours.

While the rice is warm, place in bowl, add the vegetable mixture, stir
gently, sprinkle on chopped herbs and serve with green salad.

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