Quick Rice Salad with Peaches and Cashew Nuts

Ingredients

• 3-⅝ ounces, weight Brown Rice
• 1-⅞ ounces, weight Cashew Nuts
• 3-⅝ ounces, weight Tinned Peaches, Drained
• 1 Tablespoon Mayonnaise
• ½ teaspoons Garlic Granules

Preparation Instructions

Boil the brown rice for 25 minutes, or until tender. Drain the rice and rinse it with cold water, then set aside to cool fully.

Halve the cashew nuts, and slice the peaches into small chunks. Once the rice has cooled, add the remaining ingredients and stir well.