Herby rice salad
A Mediterranean bbq for the galley that copes with rough seas, about 15 min hands-on.
- BBQ
- Mediterranean
- ⏱ 15 min
- 🌊 Sea tolerance 5/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- White rice (long grain)200 g (50 g)
- Tomato (firm ripe)160 g (≈ 1.5 tomatos) (40 g)
- Cucumber120 g (30 g)
- Parsley16 g (4 g)
- Lemon20 g (5 g)
- Extra-virgin olive oil20 g (5 g)
Method
- Cook rice; spread out to cool.
- Dice tomato and cucumber; chop parsley.
- Toss with lemon, oil and salt.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 241
- protein
- 4 g
- fat
- 5 g
- carbs
- 43 g
- sugar
- 2 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes