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🍽️ Fresh Rice Salad with Peppers and Tomatoes

400 kcal · 30 min · 4 servings

Ingredients

• 250 g wild rice mix (with brown rice)
• salt
• 1 bunch spring onions
• 180 g feta cheese
• 5 g basil (0.25 bunch)
• 5 g oregano (0.25 bunch)
• 120 g red bell peppers marinated in oil (drained weight; jar)
• 120 g dried tomatoes marinated in oil (drained weight; jar)
• 1 tbsp white wine vinegar
• pepper

Instructions

1. 1. Boil water in a pot and add some salt.
2. 2. Add the rice to the boiling water and cook until done.
3. 3. Pour the cooked rice into a bowl.
4. 4. Let the rice cool down in the bowl.
5. 5. Wash the spring onions under running water.
6. 6. Remove the tough ends of the spring onions.
7. 7. Slice the spring onions into thin rings.
8. 8. Cut the feta cheese into small cubes.
9. 9. Wash the fresh herbs under running water.
10. 10. Shake the herbs dry to remove excess water.
11. 11. Chop the herbs finely.
12. 12. Drain the jar of pickled peppers.
13. 13. Drain the jar of pickled tomatoes.
14. 14. Pat the peppers and tomatoes dry with a kitchen towel.
15. 15. Cut the peppers into thin strips.
16. 16. Cut the tomatoes into thin strips.
17. 17. Add the cooled rice to a large mixing bowl.
18. 18. Add the spring onion rings to the bowl.
19. 19. Add the feta cheese cubes to the bowl.
20. 20. Add the chopped herbs to the bowl.
21. 21. Add the pepper strips to the bowl.
22. 22. Add the tomato strips to the bowl.
23. 23. Mix all ingredients in the bowl well together.
24. 24. Drizzle some vinegar over the salad.
25. 25. Season the salad with salt.
26. 26. Season the salad with pepper.
27. 27. Fill the finished salad into four small bowls.

Nutrition per serving

• kcal: 400
• Protein: 14 g · Fett/Fat: 13 g · Carbs: 56 g