Rice Salad
Recipe: #15155
October 25, 2014
Categories: Salads, Main Dish Salad, Rice, White Rice, Pineapple, Brunch, Picnic, Potluck, more
"This is out of New Idea as a lunch box dish. They recommend it can be made up to 2 days ahead and then kept in an air tight container in the fridge. Times for preparation and cooking are estimates."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (273.8 g)
- Calories 420.8
- Total Fat - 4 g
- Saturated Fat - 1 g
- Cholesterol - 13.3 mg
- Sodium - 963.6 mg
- Total Carbohydrate - 84.3 g
- Dietary Fiber - 7.5 g
- Sugars - 17.5 g
- Protein - 13.1 g
- Calcium - 53.8 mg
- Iron - 3.9 mg
- Vitamin C - 57.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cook rice in a large pan of boiling salted water until just tender (about 12-15 minutes or as per manufacturers instructions). Rinse under cold water.
Step 2
While rice is cooking - Finely slice spring onions (scallions), finely chop ham, finely chop red capsicum (bell pepper).
Step 3
Drain corn kernels and rinse and drain. Drain pineapple (reserve juice for another use).
Step 4
Combine cooked rice, spring onions, ham, capsicum, carrot, corn and pineapple in a large bowl.
Step 5
Combine soy sauce and honey in a small bowl, whisk until blended.
Step 6
Pour sauce mixture over salad until well combined.
Tips
No special items needed.
0 Reviews
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