Rice Salad

Rice Salad

A quick rice salad for the new bbq season.

Rice Salad

Adapted from Effilee #25


1 cup rice
1 bell pepper, diced
1 zucchini, quartered and sliced

2 Tbsp soy sauce
4 Tbsp sunflower oil
2 Tbsp lime juice
1 tsp mustard
dash of chile flakes


Cook the rice in 1.5 cups of water until all the water has been absorbed and the rice is tender. Toss the rice with the vegetables. Whisk together the remaining ingredients, stir into the rice mixture and let stand for half an hour.

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