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Rice, Tomato And Olive Salad

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Ingredients
  Long grain rice 3 Tablespoon
  Tomatoes 4 , skinned
  Button mushrooms 2 Ounce, thinly sliced (60 Gram)
  Black olives 1⁄3 Cup (5.33 tbs), stoned and halved
  Chopped parsley 1 Tablespoon
  Olive oil 2 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic 1⁄2 Clove (2.5 gm), crushed
  French mustard 1 Teaspoon
  Chopped basil 2 Teaspoon
  Caster sugar 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Cook the rice in boiling salted water for 12 to 14 minutes, until tender.
Drain and cool under cold running water, then drain again.
Chop the tomatoes, discarding the seeds.
Put the rice, tomatoes, mushrooms and olives into a bowl and sprinkle over the parsley.
Mix the oil, lemon juice and garlic together.
Blend in the mustard, basil, sugar, and salt and pepper to taste.
Spoon the dressing over the rice mixture and mix well.
Transfer to a serving dish, cover and chill until required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Rice

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