Eastern Rice Salad recipe

Serve this delicious rice dish with a curry if you wish or just as a light and filling lunch on its own.


Serves: 4
Cals per portion: 100
Prep time: 20mins

Ingredients



50g white rice, cooked in stock
25g wild rice, cooked in stock
1 red and 1 orange pepper, finely chopped
4 stick celery, shredded
6 spring onions, shredded
4tbsp sweetcorn
2tsp curry powder
1tbsp balsamic vinegar
1tbsp sunflower oil
salt

Method



Cook the rice as directed until just tender. Drain and immediately mix in the other ingredients. Season to taste. Serve cold or warm, topped with parsley or celery leaves.

 Back

Recipe finder