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Wehani Rice Salad

Fresh.n.Natural's picture
Tickle your taste buds with this delicious Wehani Rice Salad. I have tried my hand at an innovative combination in this Wehani Rice Salad. Cook on!
  Olive oil 30 Milliliter (2 Tablespoon)
  Lemon juice 30 Milliliter (2 Tablespoon)
  Balsamic vinegar 15 Milliliter (1 Tablespoon)
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Dried crushed rosemary 1⁄2 Teaspoon (3 Milliliter)
  Fresh basil 240 Milliliter, minced (1 Cup)
  Ground black pepper 1⁄2 Teaspoon (3 Milliliter)
  Cooked rice 720 Milliliter (Still Hot, 3 Cups)
  Green bell peppers 1 , seeded and finely chopped
  Red bell peppers 1 , seeded and finely chopped
  Carrots 120 Milliliter, diced small (1/2 Cup)
  Tomato 1 Medium, seeded and finely chopped
  Canned sliced olives 2 1⁄4 Ounce (1 Small Can)
  Grated parmesan cheese 60 Milliliter (1/4 Cup)
  Dried crushed rosemary leaves 1⁄2 Teaspoon (3 Milliliter)

In a container with lid, combine oil, lemon juice, vinegar, garlic, salt, rosemary, basil and pepper.
Shake well.
Pour over hot rice in a large bowl and toss lightly.
Cover and let cool.
Mix in remaining ingredients.

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Wehani Rice Salad Recipe