Rice and Tomato Cheddar Salad

  • SERVING SIZE   110 g   ( 1 cup ) 
  • 1 cup (150g) uncooked Cambrooke Short Grain Rice
  • ¼ cup pitted green olives
  • ¼ cup Cambrooke Cheddar Shreds
  • 3 Tbs chopped fresh parsley
  • 3 Tbs chopped fresh dill
  • 1 ripe tomato, chopped
  • ¼ cup virgin olive oil
  • ⅛ cup lemon juice
  • Salt and pepper to taste
  • Bring a large pot of lightly salted water to a boil.
  • Add rice and cook according to package Drain and rinse with cold water.
  • When rice is cool, transfer it to a medium mixing bowl and add shredded cheddar cheese, parsley, dill and tomato.
  • In a small bowl whisk together oil and lemon juice. Pour over pasta and mix well. Season with salt and pepper, to taste.
  • Refrigerate and chill before serving.
Per Recipe Per Serving
Protein, g 3.1 0.8
Calories 1150 290
Nutrition Facts Panel