This delicious and nutritious vegan, gluten-free, eggs-free and lactose-free European Spanish rice salad is made of white rice, onions, olive oil and almonds.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: soy | nuts |
⏱ 16 mins of preparation time for 76 mins of total time – easy
🍽 8 servings – 192 kcal per serving
|
Serving
86g |
Fat
9g |
Sat. fat
1g |
Sodium
427mg |
|
Carbs
23g |
Fibers
1g |
Sugars
1g |
Proteins
3g |
INGREDIENTS
- 1 tsp salt
- 1 cup white rice
- 1 cup celery sticks
- 1 cup onion
- ½ cup snow peas
- ½ cup can of yellow corn
- ¼ cup olive oil
- 1 tbsp soy sauce
- 1 tsp curry powder
- 1 tsp granulated sugar
- 1 tsp vinegar
- ⅓ cup almonds
TOOLS
- 1 spoon
- 1 knife
- 1 lid
- 1 refrigerator
- 1 saucepan
- 1 bowl
STEPS
Peel and chop onions. Then, chop celery sticks and almonds.
Heat 2 cups of water in a saucepan. Add white rice and salt, then cover with a lid. Cook for 10 minutes, then remove the lid and turn off the heat.
Add chopped celery sticks, snow peas, yellow corn, and chopped onions to the saucepan. Mix the rice with a spoon.
Add granulated sugar, olive oil, soy sauce, vinegar, and curry powder to the saucepan. Mix everything together until well combined, then chill in a refrigerator for 60 minutes. Remove the rice salad from the refrigerator and transfer to a bowl, then sprinkle with chopped almonds.
It’s ready to be served !
