Curried Pineapple Rice Salad (vegan)

¾ cup brown rice
440g can of unsweetened pineapple chunks
3 carrots, grated
6 spring onions, sliced
2 sticks celery, chopped
1 red capsicum, chopped
for the dressing:
½ cup no-oil French dressing
½ cup pineapple juice (use leftovers from the can)
1 tbsp curry powder
1tbsp chopped chives

RICE SALAD - Cook the rice, drain and rinse under cold water. Drain the pineapple and reserve the juice for the dressing. Combine the rice, pineapple, carrots, onions, celery and capsicum in a bowl

DRESSING – combine the 1/2c pineapple juice, dressing, curry powder and chives in a screw-top jar. Shake well and pour over the rice salad mixture. Toss well – refrigerate for 1 hour before serving, this lets the flavours combine.