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Home Food & Recipes

Mixed rice and garden vegetable salad

Cook the rice, dice the veg and stir – this satisfying salad is full of crunch and colour!
Benito Martin
4
15M
25M
40M

Looking for more summer salads?

Ingredients

Method

1.

Put rice and 1L water  in a medium saucepan over a medium heat. Cook for 25 minutes or until rice is tender. Drain well and set aside in a large bowl to cool.

2.

Add cucumber, capsicum, onion, coconut, celery, tomato, raisins and pecans then toss well. Transfer to a serving bowl.

3.

Mix garlic, vinegar, honey and oil in a medium bowl, then season. Pour over salad and toss to coat. Serve.

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