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Emily Jacobs

Rice Salad


I don't know about you but I always end up with leftover rice. Whether it is from a takeout container or rice I made the night before, I tend to find myself with a cup or two in the fridge the next day. So don't throw it out! Make this healthy and delicious rice salad.


Serves 2

2 cups leftover brown, red or black rice

2 small cucumbers chopped

1/2 cup shredded or chopped carrots

1/2 cup tomatoes halved

1/2 cup diced bell pepper

1/4 cup torn basil leaves

2 tbsp red wine vinegar

2 tbsp extra virgin olive oil

Sea Salt and Pepper to taste


Add the rice and veggies to a large salad bowl. Gently toss in basil and drizzle with olive oil and vinegar. Season to taste with salt and pepper. Enjoy!


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