Scrumptious Brown Rice Salad

Place rice and water in a medium saucepan and bring to the boil. Reduce heat to low, cover and simmer 45 to 60 minutes.

In a medium bowl, mix the soured cream, red wine vinegar, lime juice, honey, cumin, chilli powder, salt and pepper. Refrigerate until ready to use.

Place bacon in a frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, mix the rice, dressing mixture, bacon, pepper, spring onions, peas, almonds and coriander. Chill at least 1 hour before serving.