Hot/cold rice and vegetable salad #recipes #cooking

 

Hot/cold rice salad

 

Hot/cold rice salad

Tips

  • Although this is easy and quick to prepare AND is the ideal salad if you need something in a hurry NOW, it will taste much better as a cold salad if you leave it overnight and remove from the refrigerator an hour or two before serving.
  • If you prefer to serve it warm, just heat it up before serving
  • Add any of the following for variety … cheddar cheese/tuna/ham/teaspoon of curry powder (do not heat if you add cheese, unless you wouldn’t mind it melting)
  • Sometimes I add boiled egg to the mix and some chutney.
  • You can also add some canned/fresh, fried button mushrooms
  • This is a very basic recipe and you can change it according to your own tastes and preferences.

Ingredients

  • 500 ml of cooked rice (preferably still warm)
  • Mixed vegetables (frozen or fresh, but already cooked – canned veg will also do)
  • 1 onion, finely chopped
  • Crushed garlic to taste (garlic salt will also work)
  • Mixed peppers, chopped
  • 1 tomato, chopped
  • Mayonnaise
  • 10 ml ketchup/tomato sauce
  • Salt and pepper to taste

Method

  • Mix peppers, garlic, onion, salt and pepper in a bowl
  • Add mayonnaise and ketchup or tomato sauce and mix well
  • Mix rice and vegetables and add mayo-mix
  • Stir well until all ingredients are covered with a thin layer of mayo
  • Place in salad bowl and cover with cling-film
  • Serve immediately/heat up and serve/leave in refrigerator overnight (you see how versatile this is!! I love this salad!)
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