Rice Salad Recipe
Serves: 5 | Prep time: | Cooking time: 64 Calories & 3g fat per serving.
- 125g Rice
- 125g Cherry Tomatoes
- 1/2 Cucumber
- 3 Spring Onions
- 20 Black Olives
- Basil (handful)
- Olive Oil (drizzle)
- Juice from half a Lemon
- 1 Garlic Clove
- Salt and Pepper (to season)
Directions
A great accompaniment if you're barbecuing, this cold Rice Salad Recipe is easy to make and tastes really refreshing.
- Start by weighing out the Rice and pouring into a pan of boiling water. Leave this to simmer for about 10 minutes until cooked (read more about how to cook rice here).
- Whilst the Rice is cooking, prepare the rest of the ingredients. Start by halving the Cherry Tomatoes and Black Olives and putting into a large mixing bowl.
- Chop the Cucumber into chunks and finely slice the Spring Onions then throw these into the bowl.
- Finely chop the Garlic Clove and add to the bowl, along with a drizzle of Oil and the Juice from half the Lemon.
- Throw in some freshly chopped Basil and some Seasoning then mix all the ingredients in the bowl until thoroughly combined.
- When the Rice is cooked, rinse under cold water in a colander (to stop it cooking), then mix into the bowl with the other ingredients.
Check out my Potato Salad Recipe - also perfect for taking to a barbecue.
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