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Rice Salad
- RECIPE MAKES: 1 portion
- PREP TIME: 10 minutes
- COOK TIME: 20 minutes
Method
Step 1
Cook the rice in plenty of water and leave to cool.
Step 2
Cube the celery, carrot, shallots and peppers and cook in water with the white wine vinegar.
Step 3
Drain and cool the vegetables immediately with cold water, then add them to the cooked rice.
Step 4
Flavour with oil, green olives, finely chopped capers, lemon juice, parsley, salt and pepper.
Useful Tips: This dish can be eaten at room temperature, making it perfect for short trips or picnics.
Ingredients
- 80g Mevalia Rice
- 30g Celery
- 30g Carrots
- 30g Shallots
- 100g Red and green peppers
- 100ml White wine vinegar
- 10g Extra virgin olive oil
- 20 Green olives in brine
- 5g Capers (washed well)
- 5 g lemon juice
- Chopped parsley
- A pinch of salt & pepper
Table
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