🍽️ Broccoli Rice Salad

Name: Broccoli Rice Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g long-grain rice; 250 g broccoli; 1 red chili pepper; 1 onion; 4 tbsp olive oil; 3 tbsp vegetable broth; 2 tbsp white wine vinegar; salt; pepper (from the mill)

330 kcal · 30 min · 4 servings

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Ingredients

250 g long-grain rice
250 g broccoli
1 red chili pepper
1 onion
4 tbsp olive oil
3 tbsp vegetable broth
2 tbsp white wine vinegar
salt
pepper (from the mill)

Instructions

1. Cook the rice in salted water for 15 to 20 minutes until al dente. Drain it, rinse with cold water, and let it drain well. Wash the broccoli, separate the florets from the stem, and steam them for 5 to 7 minutes.
2. Wash the chili, cut it lengthwise, remove the white membranes and seeds, and dice it finely. Peel the onion, slice it into rings, and sauté it in a pot with hot oil together with the chili.
3. Deglaze with vegetable broth, remove the pot from the heat, and let the mixture cool down slightly. Season with vinegar, salt, and pepper. Mix the rice with the marinade and the broccoli florets, and fill everything into small bowls.

Nutrition per serving

kcal: 330
Protein: 7 g · Fett/Fat: 11 g · Carbs: 51 g