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Rice Salad
Prep : 30 min
Cook : 15 min
Difficulty : Easy
Not rated yet
Proposed by :
titou
(France)
FODMAP Sensibility
Ingredients
Serves :
Basmati rice : 300 g
Eggs : 4
Hearts of palm : 3
Radishes : 20
Cherry tomatoes : 20
Mint : a few leaves
Tuna flakes : 1 can
Comté cheese : 200 g
Mayonnaise :
Recipe
1 - Boil the eggs for 10 minutes in boiling water and run them under cold water to stop the cooking. Once cooled enough, place them in the fridge.
2 - Cook the rice, then rinse it under cold water until it is no longer warm and place it in a large salad bowl in the fridge.
3 - Cut the hearts of palm into slices (not too thin), quarter the cherry tomatoes, dice the Comté cheese, and slice the radishes thinly. Add everything to the rice in the salad bowl, stirring well.
4 - Peel the eggs, cut them into small pieces, and mix them into the salad bowl along with the tuna flakes, stirring again.
5 - Let chill for a few hours, covering the salad bowl.
6 - When serving, finely chop the mint and sprinkle it over the plate, accompanied by mayonnaise.
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