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Rice Salad

Rice Salad

 Prep.Time: 20 mins
 Cook.Time: 20 mins
 Difficulty: Easy
 Serves: 6-8

Tools                

 2 Saucepans with Lid
 Sharp Knife
 Chopping Board
 Serving Dish

Ingredients        

 250g/9oz Long Grain Rice
 1 Small Red Onion
 1 Spring Onion
 1 Egg
 50g/2oz Cheese
 50g/2oz Chorizo (optional)
 ¼ Cucumber
 ¼tsp Mixed Herbs
 Black Pepper


Method                                                                       

Place rice in a saucepan.
Boil until just cooked.
Boil egg for 20 minutes then drop immediately into iced water and leave to cool.
Once the rice is cooked, drain and pour cold water over to rinse and cool.
When the egg has cooled, peel them and cut into 1cm / ½" chunks.
Peel and finely chop the onion and slice the spring onion.
Cut the chorizo, cheese, and cucumber into very small chunks (less than 1cm / ½").
Mix all the ingredients together in the serving dish.
Season well with pepper.
Keeps well in the fridge if it is in a sealed container.


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