4 Serves
68 Mins
Bring a pot of water to a boil and cook the parboiled rice until tender, then drain and let it cool completely.
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FilipinoVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
24 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
305 mg / 4,700 mgSodium
296 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Using a chef's knife and cutting board, wash and chop the cucumber, onion, and tomato into uniform, bite-sized pieces.
In a small bowl, whisk together the extra virgin olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the cooled rice and chopped vegetables in a large mixing bowl.
Drizzle the prepared dressing over the salad and toss gently until all ingredients are evenly coated.
9
g48
g3
g
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Indian