Riso, diced ham and olive salad recipe

  • Serves 6
  • 20 mins to prepare and 25 mins to cook
  • 270 calories / serving
  • Healthy
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162099 HERO

Heat the butter in a pan over a moderate heat, add the shallot and stir until soft. Add the long grain and wild rice and stir for 4 minutes, add the chicken stock and cook for 18 minutes or until cooked.

Drain the rice and leave to cool. Place mixture in bowl and add the diced ham, olives and sun dried tomatoes and mix together.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 200g long grain and wild rice
  • 15g butter
  • 1 shallot, finely chopped
  • 600ml chicken stock
  • 200g cooked ham, diced
  • handful of black, pitted olives
  • 100g sun dried tomatoes
  • Energy 1125kj 270kcal 13%
  • Fat 13g 19%
  • Saturates 3g 15%
  • Sugars 1g 1%
  • Salt 0.6g 2%

of the reference intake
Carbohydrate 28.2g Protein 10.4g Fibre 3.2g


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