Rice Salad

This salad is my savior on many a days when I feel tired (read: lazy) to cook up a whole meal. No, I cannot serve this to my ‘raw food hater’ husband or to my cute little bundle of terror, but its just perfect for me.

I came across this salad in a Rosemary Conley diet book, which was my guru for shedding kilos from my overweight body. I did loose a lot of weight, but didn’t bother to maintain and so here I am, back to where I started from!

Being a South Indian, I cannot imagine a meal without rice. At home, we have rice in some or the other form for all the three meals.

So a rice salad is a perfect way to satisfy the ‘rice craving’. Not to mention the intake of good amount of vegetables and most importantly, not having to cook for the day!

Ingredients:

• Cooked Basmati Rice             :         1/4 -1/2 cup 
• Onion                                           :         1 small, chopped fine
• Carrot                                          :         1 small, chopped fine
• Bell Pepper                                :         1 small, chopped fine
• Cucumber                                  :         1/2 of a small one, chopped fine
• Tomato                                       :         1 small, chopped fine
• Sweet Corn, Peas                    :         a handful
• Soya sauce       
• Salt and pepper

Method:

1. Chop the vegetables into small pieces of roughly the same size.
2. Put them in a big bowl, along with the cooked rice. Add soya sauce and seasonings according to your taste.
3. Combine everything together, gently, with the help of two forks. Keep aside for 15 minutes for the flavors to blend and serve after heating in the MW for a minute. It tastes good on its own.

Linked to:

• Blogging Marathon (under Soups and Salads theme)
• Soups and Salads Mela
• Rainbow Colors

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