Rice Salad

I’ve got another recipe for you today.  This time it’s a very versatile dish; a rice salad.

 I love this recipe in the summer as, too often when it’s hot, you just don’t want a large meal or anything warm, so this is a fantastic option as it’s light and most importantly, cold!

It works for lunch or dinner and is great for picnics or taking with you to work, university or school.

It’s very easy to make with most of your time spent preparing the fruit to go in it, and although I use ham, it can just as easily be vegetarian/vegan!!  

The great thing with this recipe is that all of the ingredients are changeable and quantities can be altered to taste.

You will need:

250g (Your choice of) Rice

4 Spring Onions

Half a Cucumber

1 Bell Pepper

10 Plum Tomatoes

12 Dried Apricots

250g Ham Joint (Optional)

 

Serves 4 (or 3 if you're particularly hungry) 

First, cook your rice to packet instructions, drain off any excess water, and rinse through with cold water until the water runs clear.  Set aside.

Whilst the rice is cooking, cut the rest of your ingredients into 1cm cubes and put into a serving bowl.

Add the rice, mix everything together well, and voila!

 
I told you it was easy, and feel free to add any dressings you like.

Do you have any 'go to' summer recipes?  Let me know! 

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