Mediterranean Rice Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 250 g rice (lon rain)
- 3 bell peppers, red or mixed
- 1 large onion (s)
- 1 tablespoon vegetable stock
- 1 can corn
- 1 can kidney beans
- 200 g feta cheese
- vinegar
- oil
- 1 pinch (s) salt
- 2 pinches pepper
- 150 g olives, black, the best possible arlic pickled version
- 1 clove garlic
- 1 tablespoon tomato paste
- 100 g tomato (s), dried
- 2 hot peppers, green, pickled
- 1 bunch herbs Provence, there is ready mixed, or a dried mixture
Print Recipe
Pin Recipe Instructions
- Boil the rice in the vegetable stock, drain.
- Finely dice the onion and garlic and sauté in a pan (you can also sauté the paprika a little, which increases the tolerance). Cut the feta into small cubes
- Drain the corn and beans in a colander.
- Chop peppers, olives, peppers and sun-dried tomatoes into small pieces
- Dressing:
- Mix the tomato paste, vinegar and oil, add pepper and salt, also the finely chopped - fresh if possible - herbs. Of course, frozen goods or, if necessary, the dried version are also possible. Please try and add some seasoning if necessary.
- Mix all ingredients and the dressing together and let it steep, season again before serving and season a little if necessary.
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