Rice Salad
Ingredients
- 2 1/2 oz long grain rice
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 oz carrots
- 1 oz peas
- 1 small green pepper
- 3 gherkins
- chives
- salt and pepper
for the garnish
- Watercress salad cress sprigs
Instructions
- Cook the rice in boiling salted water for 18-20 minutes.
- Drain, and stir in the oil and vinegar while the rice is still hot.
- Scrape and dice the carrots.
- Cook with the peas in enough salted water to cover until tender; drain thoroughly.
- Deseed the green pepper and chop the flesh finely.
- Chop the gherkins and chives. Season well.
- Mix all the ingredients together and pile on to a dish.
- Garnish with watercress sprigs before serving.
Calories: 571 kcal
Carbohydrates: 69 g
Protein: 8 g
Fat: 29g
Saturated Fat: 4 g
Sodium: 67 mg
Potassium: 462 mg
Fiber: 5 g
Sugar: 6 g
Vitamin A: 5399 IU
Vitamin C: 109 mg
Calcium: 50 mg
Iron: 2 mg