Quick and Easy Rice and Quail Eggs Salad
Serving: 6
Ingredients
- 2 cups of leftover cooked white rice White rice is best, but whatever non-sticky rice you have left over is fine.
- ¼ cup of blanched peas I used frozen peas (thawed to room temperature)
- ¼ cup of dice blanched carrot I used frozen carrot (thawed to room temperature)
- ¼ cup of pitted black olives cut into quarters (optional)
- ⅓ cup of bell peppers diced
- ¼ cup of York ham diced, (optional)
- 1 dozen quail egg I used them pickled from a jar, but there are instructions to boil quail eggs below
- 1 tablespoon of rice vinegar
- 1 tablespoon of olive oil
- ½ teaspoon of salt
Instructions
Step 1: Combine
- In a large bowl, combine white rice fluffed with a fork, peas, carrot, black olives, bell pepper, ham and quail eggs.
Step 2: Mix
- To prepare the dressing, mix rice vinegar, oil, and salt, and whisk to stir. If you are not serving it right away, whisk again right before mixing with the salad.
Step 3: Serving
- When you're ready to serve pour the dressing on the salad and toss.Arrange the salad in a serving bowl and serve at room temperature.
Cook's notes
Blanch peas and carrots by placing them in boiling water, cooking for about 5 minutes, then removing from the boiling water and cooling them down with ice water (to preserve flavor, texture, color and nutrition).
Nutrition
Calories: 281kcal
