Olive Rice Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Water, lightly salted
3/4 cup: Brown rice,
1 cup: Corn kernels, cooked
1/3 cup: Black olives, chopped
1/3 cup: Green olives, chopped
1 medium: Red pepper, finely diced
1 1/2 cup: Cabbage, finely shredded
2 each: Scallions, chopped
1/4 cup: Olive oil,
1/2 each: Lemon, juiced
Freshly ground pepper,
Directions:
Bring the water to a boil in a saucepan. Stir in the rice, return to a
boil, then lower the heat and simmer, covered, until the water is
absorbed, about 35 minutes. Fluff the rice with a fork, then let it
cool completely. Combine the rice with the remaining ingredients in a
mixing bowl and toss together thoroughly. Pack in a securely lidded
plastic container to transport (to picnics).
Source from luhu.jp
boil, then lower the heat and simmer, covered, until the water is
absorbed, about 35 minutes. Fluff the rice with a fork, then let it
cool completely. Combine the rice with the remaining ingredients in a
mixing bowl and toss together thoroughly. Pack in a securely lidded
plastic container to transport (to picnics).
Source from luhu.jp