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Rice salad

Rice salad
4.3 32 rating
Prep. 20 min
Total 1 h
4 portions
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Ingredients

  • eggs whole
    2
  • zucchini cut into small cubes
    280 g
  • carrots cut into small cubes
    120 g
  • frozen green peas
    100 g
  • water
    1200 g
  • salt plus extra to taste
    1 tsp
  • brown rice
    250 g
  • pitted black olives whole or cut into halves
    100 g
  • pickled cucumbers cut into slices (optional)
    100 g
  • canned tuna in oil (pre-drained weight), drained, broken into pieces
    185 g
  • fresh mint leaves only
    1 sprig
  • extra virgin olive oil
    1 tbsp
  • vinegar or lemon juice
    1 - 2 tsp
  • cherry tomatoes cut into halves or quarters
    7

Difficulty

easy

Nutrition per 1 portion

Sodium 1489.3 mg
Protein 23.7 g
Calories 2012.4 kJ / 479.1 kcal
Fat 17.6 g
Fibre 6.5 g
Saturated Fat 3 g
Carbohydrates 53.1 g

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Also featured in

The Basic Cookbook 183 Recipes
Australia and New Zealand

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