Cold Rice Salad

SUBMITTED BY: Colleen

"Either you like it or hate, it but at least try it! Serve with fruit and rolls."

RECIPE RATING:

Read Reviews (1)

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	2 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups water
1 cup uncooked white rice
3 hard-cooked eggs, peeled and sliced
1 tablespoon olive oil
2 boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

DIRECTIONS

Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
Whisk oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

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REVIEWS

Reviewed on Aug. 12, 2008 by Cookiemnstr

I was very happy with this recipe. I was looking for a well balanced, healthy meal that I... MORE

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Nutritional Information

Cold Rice Salad

Servings Per Recipe: 8

Amount Per Serving

Calories: 300