Definitions
Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.
Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
| INGREDIENTS | SERVES 10 | SERVES 25 | SERVES 50 |
|---|---|---|---|
| Brown rice, raw | 250 g | 625 g | 1.25 kg |
| Canned/frozen corn kernels | 220 g | 550 g | 1.1 kg |
| Celery sticks, sliced | 4 sticks | 5 sticks | 10 sticks |
| Spring onions, sliced | 3 | 7 | 15 |
| Lean ham slices, diced | 5 | 12½ | 25 |
| Medium carrots, grated | 1½ | 4 | 8 |
| Red capsicums, diced | 1 | 2½ | 5 |
| Canned pineapple, drained | 220 g | 550 g | 1.1 kg |
| 150mL oil-free salad dressing | 75 mL | 190 mL | 375 mL |
| Black pepper | to taste | to taste | to taste |
Method
- Cook brown rice (cover in water at a 2:1 water to rice ratio, bring to a boil and then simmer for 15-20 minutes)
- Mix all ingredients (including cooked rice) in a large bowl
- Refrigerate before serving
