Rice salad

Rice salad

4.2 30 ratings

Prep. 20 min

Total 1 h

4 portions

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

Nutrition per 1 portion

Calories 479.1 kcal / 2012.4 kJ

Protein 23.7 g

Fat 17.6 g

Carbohydrates 53.1 g

Fibre 6.5 g

Saturated Fat 3 g

Sodium 1489.3 mg

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Also featured in

The Basic Cookbook 183 Recipes
Australia and New Zealand

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