Rice salad

Rice salad

By
From
Encyclopedia of Food and Cookery
Serves
4

Cooked rice, mixed with diced salad vegetables and pineapple, then tossed in a vinaigrette dressing. Serve with cold meats.

Ingredients

Quantity Ingredient
200g long-grain rice
90g button mushrooms, sliced
1 cucumber, peeled, seeded and diced
6 crisp radishes, finely sliced
3 slices fresh or tinned pineapple, diced
salt and freshly ground black pepper
2 ripe tomatoes, quartered, to garnish

Dressing

Quantity Ingredient
1 garlic clove, crushed
1 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons wine vinegar
6 tablespoons olive oil
30g parsley, finely chopped

Method

  1. Cook the rice in plenty of boiling salted water for 15 minutes. Drain well. Toss hot rice in a bowl with remaining ingredients except tomatoes.
  2. To make dressing, combine ingredients, pour over rice salad and mix together. Cover and chill until needed. At serving time, bring to room temperature, adjust seasoning, and garnish with tomatoes.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again