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Rice and Corn Salad

Ingredients

  • 1 cup long grain rice
  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 1 can whole kernel corn
  • 60g smoked almonds
  • salt and pepper
  • 60g ham
  • 2 tablespoons chopped parsley
  • 3 eggs
  • 2 tablespoons water
  • 60g cheese
Measurements guide

Ingredients

  • 1 cup long grain rice
  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 1 can whole kernel corn
  • 60g smoked almonds
  • salt and pepper
  • 60g ham
  • 2 tablespoons chopped parsley
  • 3 eggs
  • 2 tablespoons water
  • 60g cheese
Measurements guide

Ingredients

  • 1 cup long grain rice
  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 1 can whole kernel corn
  • 60g smoked almonds
  • salt and pepper
  • 60g ham
  • 2 tablespoons chopped parsley
  • 3 eggs
  • 2 tablespoons water
  • 60g cheese
Measurements guide

Method

Put rice in large saucepan of boiling salted water, cook 12 minutes, or until tender but still firm, drain, cool. Add drained corn, drained pineapple, half the chopped almonds, the chopped ham and parsley, toss lightly. Spoon into serving bowl.

 

Beat together eggs, grated cheese, salt, pepper and water. Pour into well greased pan, cook over low heat to make an omelette, cut into strips. Arrange on top of salad. Sprinkle with remainder of chopped almonds.

 

Serves 6.

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