The Hospitality Guru (cooking) Back to Basics: Rice Salad
Yield: 4 Portions
Long grain rice - 0.120 kg
Red capsicum - ½
Green capsicum - ½
Ham - 0.100 kg
Spring Onions - 2
Pineapple, diced - 0.100 kg
Tomato concasse, raw - 0.100 kg
Parsley, chopped - 0.010 kg
Coriander, chopped - 0.005 kg
Garlic vinaigrette - 0.025 Ltr
Mayonnaise - 0.050 Ltr
Salt & Pepper - To taste
Cook the rice. Dice the red and green capsicum, pineapple and ham. Finely slice the spring onion. Mix the rice and the chopped vegetables together along with the chopped parsley, coriander and tomato concasse. Add to salad ingredients and mix together thoroughly. Season if necessary. Chill in the refrigerator until required.
* This salad can be varied by the addition of other ingredients, such as herbs, spices, (like turmeric and curry powder), cooked shrimps, olives, raisins, etc
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