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🥗 Refreshing Rice Salad with Yogurt and Melon

337 kcal · 30 min · 4 servings

Ingredients

• long-grain rice 300 g
• vegetable broth 750 ml
• lemons 1 pc.
• vine tomatoes 350 g
• spring onions 1 bunch
• parsley, fresh 1 bunch
• watermelon 350 g
• yogurt, plain 150 g
• salt pinch
• pepper, black ground pinch
• sugar 1 tsp
• cranberries, dried 50 g

Instructions

1. 1. Put the rice and vegetable broth into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Cook the rice for about 15 minutes until it is soft.
4. 4. Drain the rice and let it drip dry well.
5. 5. Wash the lemon thoroughly under hot water.
6. 6. Grate about 1 teaspoon of the lemon zest finely.
7. 7. Squeeze the juice from the lemon.
8. 8. Wash the tomatoes and remove the hard stem.
9. 9. Cut the tomatoes into small cubes.
10. 10. Rinse the spring onions and trim the ends.
11. 11. Slice the spring onions diagonally into thin rings.
12. 12. Wash the parsley and shake it dry.
13. 13. Pluck the parsley leaves from the stems.
14. 14. Finely chop the parsley leaves.
15. 15. Peel the melon and remove the seeds.
16. 16. Cut the melon into cubes.
17. 17. Place the drained rice into a large bowl.
18. 18. Add 3 tablespoons of lemon juice to the rice.
19. 19. Add the grated lemon zest.
20. 20. Add the yogurt to the rice.
21. 21. Mix everything well together.
22. 22. Season the mixture with salt, pepper, and sugar.
23. 23. Add the melon cubes to the rice.
24. 24. Add the spring onions to the rice.
25. 25. Add the tomato cubes to the rice.
26. 26. Add the chopped parsley to the rice.
27. 27. Add the cranberries to the rice.
28. 28. Mix all ingredients well with the rice.
29. 29. Cover the bowl.
30. 30. Place the salad in the refrigerator for at least 2 hours.
31. 31. Taste the salad again before serving.

Nutrition per serving

• kcal: 337
• Protein: 9 g · Fett/Fat: 4 g · Carbs: 62 g