Cook the rice in boiling salted water for 12 minutes until tender.
Drain well and rinse in cold water.
Drain thoroughly and put into a serving bowl.
Leave until cold.
Trim the lower stems of the watercress and chop the leaves and upper stalks roughly.
Stir into the rice with the fenugreek sprouts, parsley, chives, salt and pepper.
Just before serving, mix the oil and vinegar, pour over the salad and toss well.
A subtle blend of herb and spice flavors enhances this attractive looking salad. It may be made with brown rice, but this takes about 40 minutes to cook.
