Rice Salad
SERVES: 8
PREPARATION: 15 MINUTES, COOKING: 10 MINUTES
Ingredients:
1 cup (250 g) long-grain white rice
1 1/4 cups (300 g) canned corn kernels, drained
4 scallions, sliced
1 small red pepper, seeded and diced
1 small cucumber, diced
2 celery stalks, sliced
3 tablespoons (45 ml) lemon juice
2 tablespoons (30 ml) olive oil
Method:
1 Cook the rice in a large saucepan of boiling water for 10 minutes, or until just tender. Drain well. Let cool, turning the rice over occasionally with a large metal spoon to release the heat.
2 Once the rice has cooled to room temperature, fold in all the vegetables. Whisk together the lemon juice and oil, pour over the rice and fold in to combine. Serve immediately at room temperature, or cover and refrigerate until ready to serve.
ANOTHER IDEA
+ Add some cubed pineapple, quartered cherry tomatoes or a handful of roasted chopped cashews to the rice.
Each serving provides
160 calories, 3 g protein, 5 g fat (1 g saturated fat), 26 g carbohydrate (2 g sugars), 2 g fiber, 78 mg sodium
Rice left unrefrigerated can pose a food poisoning risk. If not using it immediately, keep the rice covered in the refrigerator. Take the rice out 20 minutes before serving to take off the chill.
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| Rice Salad |
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