Rice Salad with Peppers and Mango
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g rice
- Salt and pepper, black, from the mill
- 0.5 ½ bell pepper (s), red
- 1 onion (s)
- 60 g leek
- Fat for stewing
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 100 g mano (s)
- some parsley, fresh
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet, pour over a sieve, rinse with cold water and drain.
- Peel and dice the onion. Peel and core half the peppers, remove the white dividers and also dice. Clean the leek and cut into rings.
- Heat the fat in a pan on medium heat and sauté the onion cubes. Add the peppers and the leek and let them steep for about 5 minutes, covered.
- Put the cooled rice in a larger bowl and fold in the stir-fry vegetables. Season to taste with oil, lemon juice, salt and pepper and mix in the finely chopped parsley.
- Peel the mango piece, dice it, add it to the salad and season to taste.
- Arrange the salad in a bowl, garnish and serve.
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