Rice Salad

Rice Salad

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To serve – 6

Preparation time – 6 minutes
Cooking time – 10 – 12 minutes

With all the brightly coloured chopped vegetables, sometimes called confetti salad. Well chilled, makes a great accompaniment for a picnic.

Nutritional value per serving:
Energy 276kcal/1150kj; Protein 4.6g; Carbohydrate 41.9g of which sugars 5.2g; Fat 9.9 g of which saturates 1.4g; Cholesterol 0mg; Calcium 29mg; Fibre 1.76g; Sodium 8mg.


275g/ 10 oz long grain rice 1 bunch spring onions, finely sliced 1 green pepper, seeded and finely diced 1 yellow pepper, seeded and finely diced 225g/ 8 oz tomatoes, peeled, seeded and chopped 30ml/ 2 tbsp chopped fresh flat leaf parsley or coriander (if preferred) For the dressing: 75ml/ 5 tbsp mixed olive oil and extra virgin olive oil 5ml/ 1 tbsp sherry vinegar 5ml/ 1 tsp strong Dijon mustard Salt and freshly ground black pepper


  1. Cook the rice in a large pan of lightly salted boiling water for 10-12 minutes, until tender but still al dente*.
  2. Be careful not to overcook it.
  3. Drain the rice well in a sieve, rinse thoroughly under cold running water and drain again.
  4. Leave the rice to cool while you prepare the ingredients for the dressing.
  5. Make the dressing by whisking all the ingredients together. Transfer the rice to a bowl and add half the dressing to moisten it and cool it further.
  6. Add the spring onions, peppers, tomatoes and parsley or coriander with the remaining dressing and toss well to mix, and add to the rice.
  7. Season with salt and freshly ground black pepper to taste.

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