Friday, November 4, 2011

Tuna brown rice salad















Ingredients (serves 4)

  • 450g packet brown rice in
  • 2 1/2 minutes
  • 310g can corn kernels, drained
  • 250g cherry tomatoes, quartered
  • 425g can tuna in springwater, drained, flaked
  • 6 green onions, thinly sliced
  • 1/4 cup 100% fat-free French salad dressing

 

Method

  1. Microwave rice following packet directions. Transfer to a large bowl. Using a fork, stir to separate grains. Set aside for 5 minutes to cool.
  2. Add corn, tomato, tuna and three-quarters of the onion to rice. Season with salt and pepper. Add dressing. Toss to combine. Serve topped with remaining onion.

 

Notes

Budget tip: Use 4 cups cooked brown rice instead of instant rice and save around $2.68 in total.
Variation: You could use balsamic dressing instead of French.

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