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🍽️ Fresh Rice Tabouleh with Mint, Cucumber, Tomato, and Feta

430 kcal · 30 min · 4 servings

Ingredients

• Iodized salt (with fluoride)
• 2 bags reis-fit (8-minute premium long-grain rice)
• 250 g cherry tomatoes
• 1 bunch spring onions
• 1 salad cucumber
• 0.5 bunch parsley (10 g)
• 4 sprigs mint
• 4 tbsp olive oil
• 3 tbsp lemon juice
• pepper
• 0.25 tsp ground cumin
• 100 g feta (45% fat in dry matter)

Instructions

1. 1. Bring plenty of water to a boil with salt.
2. 2. Place the rice cooking bags into the boiling water.
3. 3. Cook the rice over medium heat for 8 to 10 minutes.
4. 4. Remove the bags from the water using the loop and a fork.
5. 5. Let the rice drain well inside the bags.
6. 6. Tear open the bags at the notch.
7. 7. Transfer the rice into a bowl.
8. 8. Let the rice cool down for 10 minutes.
9. 9. Wash the tomatoes and remove the hard stem end.
10. 10. Cut the tomatoes into quarters.
11. 11. Wash the spring onions and trim the ends.
12. 12. Slice the spring onions into thin rings.
13. 13. Wash the cucumber and dice it into small cubes.
14. 14. Wash the parsley and mint and shake them dry.
15. 15. Pluck the leaves off the stems.
16. 16. Set aside some mint leaves for garnish.
17. 17. Finely chop the remaining mint and parsley.
18. 18. Add the tomatoes, spring onions, and cucumber to a bowl.
19. 19. Add the chopped herbs.
20. 20. Add oil, lemon juice, salt, pepper, and cumin.
21. 21. Mix all ingredients thoroughly.
22. 22. Crumble the feta cheese into small pieces.
23. 23. Fold the cooled rice into the vegetable mixture.
24. 24. Season the mixture again with salt and pepper to taste.
25. 25. Serve the tabouleh garnished with mint leaves and crumbled feta.

Nutrition per serving

• kcal: 430
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 54 g