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🥗 Fresh Rice and Spinach Salad with Feta and Mint

556 kcal · 30 min · 4 servings

Ingredients

• 300 g Basmati rice
• salt
• 200 g spinach
• 1 handful mint
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 pinch sugar
• 4 tbsp olive oil
• pepper (from the mill)
• 200 g feta cheese
• 2 tbsp freshly chopped dill
• 2 tbsp pine nuts (roasted)
• chili powder

Instructions

1. 1. Place the rice in a sieve and rinse it under running water.
2. 2. Place the rinsed rice in a pot and cover it with about twice as much salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to a moderate level and cover the pot.
5. 5. Let the rice swell for about 25 minutes.
6. 6. Remove the pot from the heat and let the rice cool until it is lukewarm.
7. 7. Wash the spinach and mint under running water.
8. 8. Remove any tough stems from the spinach and pluck the mint leaves from the stems.
9. 9. Shake the vegetables and herbs dry.
10. 10. Set aside a few nice mint leaves for decoration.
11. 11. Add the remaining spinach and mint to boiling salted water.
12. 12. Blanch them briefly (cook them for a very short time in boiling water).
13. 13. Remove the vegetables and rinse them immediately with cold water to stop the cooking process.
14. 14. Squeeze the vegetables firmly to remove excess water.
15. 15. Chop the vegetables and herbs coarsely.
16. 16. Whisk vinegar, lemon juice, sugar, and oil together in a small bowl.
17. 17. Season the dressing mixture with salt and pepper to taste.
18. 18. Crumble the feta cheese with your hands.
19. 19. Add the feta, dill, mint, and spinach to the cooled rice.
20. 20. Mix all ingredients well together.
21. 21. Serve the salad onto individual bowls.
22. 22. Sprinkle the salad with pine nuts.
23. 23. Garnish the salad with the reserved mint leaves.
24. 24. Sprinkle some chili flakes over it.
25. 25. Serve the salad immediately.

Nutrition per serving

• kcal: 556
• Protein: 18 g · Fett/Fat: 27 g · Carbs: 59 g