Tropical Rice Salad
Tfull of tropical flavors!
Servings 6
Calories 511kcal
Equipment
Ingredients
- 500 g/17oz long grain and wild rice mix
- 250 g/8oz pineapple cut into small bite size pieces
- 250 g/8oz mango cut into small bite size pieces
- 2 bell peppers - red yellow, or orange, deseeded and cut into small bite size pieces
- 4 spring onions scallions, finely chopped
- 200 g/7oz canned sweetcorn drained
- 80 g/3oz pomegranate seeds
- 1 fresh red chilli deseeded and finely chopped (optional)
- 50 g/2oz macadamia nuts chopped
- 50 g/2oz peanuts chopped
For the dressing
- 50 ml/¼ cup peanut oil
- 50 ml/¼ cup light soy sauce
- 180 ml/¾ cup pineapple juice
- 1 Tbsp white rice vinegar
Instructions
- Cook the rice according to the package instructions, and leave to cool.
- Mix all of the other ingredients together in a bowl, then add the rice and combine.
- Whisk the dressing ingredients together, then pour over the rice salad. Mix well.
- Refrigerate until serving.
Nutrition
Serving: 1 | Calories: 511kcal | Carbohydrates: 56g | Protein: 16g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Cholesterol: 17mg | Sodium: 1101mg | Fiber: 7g | Sugar: 21g