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Rice Salad

Newman's picture
  Patna rice 4 Tablespoon
  Sweet corn 7 Ounce (1 Medium Tin)
  Cucumber 1⁄2
  Chopped nuts 1 Tablespoon
  Washed sultanas 1 Tablespoon

Chopped celery, spring onion, endive, chives, parsley, apple, etc.
In fact, anything in season which will blend well.
Finely grated carrot, finely chopped red peppers, radishes and olives all add colour as well as taste.
If you like garlic, rub the serving bowl well with a cut clove before piling in the rice salad.
Cook the rice for 12 minutes.
Drain and add the drained sweet corn.
This is the basis of your salad.
Now add available ingredients and a drop or two of olive oil.
Blend well together, add salt and white pepper to taste, and turn into an attractive bowl, preferably a wooden one.

Recipe Summary

Side Dish

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 536 Calories from Fat 98

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 89 mg3.7%

Total Carbohydrates 103 g34.3%

Dietary Fiber 8.2 g32.7%

Sugars 17.1 g

Protein 15 g29.7%

Vitamin A 9% Vitamin C 26.8%

Calcium 6.2% Iron 11.1%

*Based on a 2000 Calorie diet

Rice Salad Recipe