Light and refreshing, this salad is a perfect side dish for grilled meat or an appetizer along with crackers.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
½cupuncooked RiceI always use Basmati
14 oz. can tiny Shrimp
15 oz. can Tuna in water
1cupcooked Corncan use canned
14 oz. can Whole Button Mushrooms
2Eggshard boiled and chopped
Juice of ½ Lemon
Salt and freshly ground Black Pepper to taste
Cook rice according to package directions or my way: In a small saucepan heat one tablespoon butter or oil over medium heat. Add rice and stir for 2-3 minutes or until grains change color from translucent to white and the fragrance is intensified (that’s if you’re using aromatic rice like Basmati or Jasmin).
Add 1 cup water or vegetable stock (I always cook my rice with the 1:2 rice to water ratio). If you’re using water, season with salt, about 1 teaspoon. Bring to a boil and lower the heat. Cover and simmer until rice is cooked and all liquid has been absorbed. Remove from heat and let cool.
In a medium bowl combine all ingredients (drain the canned ingredients first), taste and adjust seasoning if necessary. Garnish with lemon and egg wedges if desired. Enjoy!