Rice salad

Rice salad

4.3 34 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

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

The Basic Cookbook 183 Recipes
Australia and New Zealand

You might also like...

Show all

French onion pasta

45min

Layered veggie-loaded pesto pasta

30min

South African yellow rice using rice mode

20min

Creamy vegetable rice

25min

Cashew basil spelt pasta (gut health)

15min

Carrot gnocchi with zucchini cream

1h 15min

Tomato and mushroom spaghetti

30min

Pesto spaghetti with roast pumpkin

50min

Linguine with lemon and prosciutto

25min

Pastitsio

1h 30min

Baked salmon sushi cups

30min

One pot pasta with chorizo (open bowl)

35min

Show all