in Recipes

Refreshing rice salad

updated

Spread the love

Ingredients for 4 servings:

  • 1 bag of rice
  • 1 bell pepper(s), green
  • 1 bell pepper(s), red
  • 1 bell pepper(s), yellow
  • 1 can kidney beans
  • 1 pack of peas and corn (tetra pack from Bonduelle)
  • 6 tbsp crème fraîche
  • 2 tbsp Miracel Whip or other mayonnaise
  • 1 shot of oil (sunflower or safflower oil)
  • salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

delicious with grilled food

Cook the rice and then let it cool completely. Trim the bell peppers and dice them into small pieces. Rinse the canned vegetables and drain well. Note: It’s important that the rice and vegetables are thoroughly drained, otherwise the sauce will be watery. Mix the crème fraîche, Miracle Whip, oil, salt, and pepper until smooth. Carefully fold in the rice and vegetables. Refrigerate for about 1-2 hours before serving. Season to taste and add more salt if necessary (the rice absorbs a lot of salt).

Facebook Comments

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.

Boston Baked Beans

Wild garlic remoulade