Rice Salad Recipe

Students

made rice salad

in class

 helped by

teachers and and few mums

Ingredients

500 g cooked SunRice White Long Grain Rice

200 g Tuna steamed

100 g ham ( a tick slice), chopped

100 g Cheese, chopped

50 g maize

4 Wurstel, chopped

200 g green and black olives, sliced (drained)

4 hard-boiled eggs shelled and sliced

1 carrot, peeled and chopped

1 cucumber, seeded and chopped

100 g mushrooms in Oil

2  slices of yellow melon, chopped

3 lettuce leaf

 4 tbsp Maynnaise

4 tomatoes, seeded and chopped

6 tbsp extra-virgin olive oil

bunch flat-leaf parsley, chopped

juice 1 lemon

Salt

Students…

as very

little chefs

METHOD

Combine cooked rice, chopped tomato, cucumber, cheese, wurstel, ham, carrot, melon, olives, maize, parsley and then flake the tuna. Stir through the mayonnaise, lemon juice and olive oil and season to taste.  Place  in a large covered bowl. Refrigerate for at least 1 hour prior to serving. Just before serving,  spoon onto a lettuce-lined salad platter and decor with eggs slice and wurstel!

 Students

and

teachers

photo

Students

and

mums

photo

Yummy, yummy…

It’s delicious!!!

Enjoy your meal!