Tayyibat food guide
Kitchen overview
Cold rice salad with corn and olives
Cooled rice tossed with corn, olives and gouda.
Make it the night before; it tastes better the next day.
Tayyibat-compatible editorial recipe
Ingredients are checked against the app's current Tayyibat catalog.
This recipe was developed for the app. It is not presented as an official recipe from an external source.
- Preparation:
- 15 min
- Cooking:
- 15 min
- Total:
- 30 min
- Difficulty:
- Easy
Times are editorial estimates.
Ingredients
- Basmati, Thai, white or brown rice200 g
- Boiled corn200 g
- Pickled Kalamata olives80 g
- Gouda100 g
- Extra virgin olive oil3 tablespoon
- Natural sugarcane vinegar1 tablespoon
- Water (for cooking)
Contains: milk
Based on ingredient names only; always check product labels.
Preparation steps
- Cook the rice in 400 ml water for 15 minutes and spread it out to cool.
- Cut the gouda into cubes and halve the olives.
- Whisk olive oil and vinegar, then mix with the rice, corn, olives and cheese.
Serving suggestion: Pack in lunch boxes and keep chilled.
Sources
The catalog describes Al-Tayebaat’s system, not general medical or nutritional consensus. Kitchen guidance is editorial and is not treatment advice.
Al-Tayebaat