It's not always easy to plan the right amounts of food!
And as a result, there are often leftovers.
It happens to me all the time when I cook rice. I always overdo it. But no question of throwing away food!
Fortunately, my grandmother has an economical and easy recipe for cooking leftover rice.
To use up leftover rice, she always makes a great rice salad. It's good, quick to make, economical and practical in the summer! Watch:
- 100 g corn kernels
- 2 boiled eggs
- 2 tomatoes
- 1 can of tuna or leftover cut cooked chicken (about 200g)
- 1 tablespoon of a chopped red onion
- 2 tablespoons chopped flat-leaf parsley
- 1 chive, cut into pieces
1. Remove the shell from the eggs and cut them.
2. Cut the tomatoes.
3. Cut the chives.
4. Chop the parsley.
5. Peel and chop the onion.
6. Mix all the ingredients together with the rice and corn.
There you go, your rice salad is ready and you have used all your rice :-)
You can accompany your salad with homemade mayonnaise or a light vinaigrette sauce.
You can also add olives, cucumbers, peppers, avocados, anchovies... basically anything you have in your fridge.
What if you have some pasta left? , make a good salad with it, it works too. The advantage of this type of economical recipe is that it takes very little time to make.
The savings made can quickly become substantial, because with this kitchen trick you will do less shopping.
Cooking leftover rice or even pasta in a salad is an economical recipe that allows you to spend less at the supermarket.
It's also a good way to better plan the quantities of food to prepare later and thus have less leftovers next time.
By saving your leftovers to cook them, you waste less food while eating great meals.
