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BROWN RICE AND TUNA SALAD

SALAD

BROWN RICE AND TUNA SALAD

Recipe from Noleen Narainsamy

Serves 4 – 6

Instead of a rich mayonnaise dressing, try this rice salad with a homemade dressing.

 

INGRIDIENT:

1 cup (250 ml) uncooked brown rice

½ tsp (2,5 ml) salt

1 x 170 g tin tuna in brine, drained

2 tomatoes cut in wedges

½ cucumber, halved and sliced

½ cup (125 ml) frozen whole kernel corn, rinsed

1 carrot, chopped

2 tbsp (30 ml) chopped fresh parsley

1 tbsp (15 ml) chopped fresh mint or origanum

 

DRESSING

3 tbsp (45 ml) sunflower oil

2 tbsp (30 ml) white grape vinegar

Black pepper to taste

1 tbsp (15 ml) lemon juice

 

METHOD:

1. Place rice and salt in a pot and cover with water.

2. Bring to the boil and simmer for 40 minutes or until tender. Drain, rinse and allow to cool.

3. Dressing: Mix ingredients in a bowl until well blended.

4. Stir tuna, veggies and herbs into the rice with the dressing.

5. Serve as a light meal or lunch.

 

TIP:

Replace tuna with leftover chicken.

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