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Olive Rice Salad

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Olive Rice Salad

This scrumptious rice salad is perfect for a picnic with the family or a dinner party with friends.

 

Yield

6 servings

Prep

25 min

Cook

35 min

Ready

60 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups water
lightly salted
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¾ cups brown rice
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1 cup corn
cooked
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cup black olives
chopped
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cup green olives
chopped
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1 sweet red bell peppers
red pepper, finely diced
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1 ½ cup cabbage
finely shredded
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2 scallions, spring or green onions
chopped
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¼ cup olive oil
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½ lemon
juiced
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black pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
473 ml water
lightly salted
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177 ml brown rice
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237 ml corn
cooked
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79 ml black olives
chopped
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79 ml green olives
chopped
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1 each sweet red bell peppers
red pepper, finely diced
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355 ml cabbage
finely shredded
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2 each scallions, spring or green onions
chopped
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59 ml olive oil
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0.5 each lemon
juiced
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1 x black pepper
freshly ground
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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).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 19846% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 10%
Sugars g
Protein 6g
Vitamin A 15% Vitamin C 60%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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