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The Hospitality Guru (cooking) Back to Basics: Rice Salad

Updated on October 12, 2015

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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