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7 cup rice salad

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Ingredients for 4 servings:

  • 1 cup(s) rice, raw
  • salt water
  • 1 cup(s) tuna in its own juice
  • 1 cup(s) onion(s), diced
  • 1 cup(s) corn
  • 1 cup(s) bell pepper(s), diced
  • 1 cup(s) meat broth
  • 1 cup(s) Miracle Whip
  • 1 clove(s) garlic

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 35 minutes

Cook the rice in salted water according to the package instructions. In the meantime, dice the onion and bell pepper and drain the tuna. Drain the rice well and mix it with the other ingredients in a bowl. Press in the garlic. Then let it sit in the refrigerator for 2 hours or eat warm straight away. I used a coffee cup with a capacity of approximately 150 ml. The salad serves 4-6 people as a side dish, or 2 people as a main meal. If you’re watching your weight, you can reduce the amount of Miracle Whip or even omit it altogether. It tastes great without it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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