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Rice Salad With Vegetables

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Preparation time
5 mins
Cooking time
21 mins
Serves
Serves 3 - 4

Method

  1. Wash the rice several times under running water until the water is clear. In a pan, pour the rice, water it (it should be 2 cm above the surface of the rice) and a pinch of salt and let it cook.

  2. Cook in water, frozen corn and peas for about 10 minutes (over medium heat). Rinse with cold water and drain.

  3. Cut the red pepper, fungus and olives into pieces. Place them in a bowl, pour over boiling water for about 1 minute. Rinse with cold water and drain.

  4. Mix the vinegar or lemon juice, the mustard, salt and pepper. Slowly add the oil and beat until smooth. Add the finely chopped mint leaves and parsley.

  5. In a bowl, mix the rice with the vegetables and drizzle with the sauce and serve.