The Snack Shack
Rice SaladPrep.Time: 20 mins
Cook.Time: 20 mins
Tools2 Saucepans with Lid
Ingredients250g/9oz Long Grain Rice
1 Small Red Onion
1 Spring Onion
50g/2oz Chorizo (optional)
¼tsp Mixed Herbs
MethodPlace rice in a saucepan.
Boil until just cooked.
Boil egg for 20 minutes then drop immediately into iced water and leave to cool.
Once the rice is cooked, drain and pour cold water over to rinse and cool.
When the egg has cooled, peel them and cut into 1cm / ½" chunks.
Peel and finely chop the onion and slice the spring onion.
Cut the chorizo, cheese, and cucumber into very small chunks (less than 1cm / ½").
Mix all the ingredients together in the serving dish.
Season well with pepper.
Keeps well in the fridge if it is in a sealed container.
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