Summary

Ingredients

• 1 ½ cup long grain rice
• 1 onion (s)
• 2 red pepper (s)
• 1 cucumber (s)
• 200 g feta cheese
• 50 g olives, black, stone-free, pickled in arlic
• 1 clove garlic
• 1 tablespoon parsley, smooth, fresh
• 3 tablespoon vinegar
• 4 tablespoon olive oil
• 1 pinch (s) sugar
• some pepper, colored, from the mill
• a bit salt

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Instructions

1. Bring 3 cups of water to a boil in a small saucepan. Add the rice and cook covered for 15 to 20 minutes over a very low heat. Then let it cool down.
2. Peel the onion, cut the peppers in half and rinse, clean the cucumber and dice everything. Cut the feta into small cubes and the olives into slices.
3. In a bowl, mix the vinegar with a little salt, a few turns of colored pepper from the mill and a pinch of sugar. Peel off the garlic clove and press it. Beat in 3 to 4 tablespoons of olive oil.
4. Mix the rice and the prepared ingredients with the dressing and mix in the chopped parsley. Season again to taste before serving.