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Rice, Tomato and Olive Salad Recipe
|Long grain rice||3 Tablespoon|
|Tomatoes||4 , skinned|
|Button mushrooms||2 Ounce, thinly sliced (60 Gram)|
|Black olives||1⁄3 Cup (5.33 tbs), stoned and halved|
|Chopped parsley||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|French mustard||1 Teaspoon|
|Chopped basil||2 Teaspoon|
|Caster sugar||1 Teaspoon|
Serving size: Complete recipe
Calories 667 Calories from Fat 357
% Daily Value*
Total Fat 41 g63.6%
Saturated Fat 4.4 g22%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 940.4 mg39.2%
Total Carbohydrates 70 g23.4%
Dietary Fiber 7.3 g29.1%
Sugars 19.4 g
Protein 10 g20.1%
Vitamin A 117.9% Vitamin C 155.2%
Calcium 9.9% Iron 19.1%
*Based on a 2000 Calorie diet
Drain and cool under cold running water, then drain again.
Chop the tomatoes, discarding the seeds.
Put the rice, tomatoes, mushrooms and olives into a bowl and sprinkle over the parsley.
Mix the oil, lemon juice and garlic together.
Blend in the mustard, basil, sugar, and salt and pepper to taste.
Spoon the dressing over the rice mixture and mix well.
Transfer to a serving dish, cover and chill until required.