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Rice and Tomato Salad

Rice with vermicelli, red onion, tomato, pine nuts and parsley

Rice and Tomato Salad

Ingredients:

1/2 Cup White Rice
100g Dried Vermicelli Noodles, coarsely broken
1 Red Onion, finely chopped
2 Large Tomatoes, finely chopped
1/3 Cup Toasted Pine Nuts
1/2 Cup Fresh Flat-Leaf Parsley, finely chopped
1/4 Cup Lemon Juice
2 Garlic Cloves, crushed
1 Tblsp Olive Oil

Method:

  1. Cook rice in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Remove from heat.
  2. Add noodles then stand for 2 minutes or until noodles are softened then rinse, drain and allow to cool.
  3. Combine all the ingredients then serve.







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