Rice Salad

Rice Salad

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Calories: 571


  • 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


  • 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
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