Rice salad with red pepper, cucumber and feta

Name: Rice salad with red pepper, cucumber and feta
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: german
Ingredients: 140 g rice; 150 g red pepper; 150 g cucumber; 150 g tomato; 80 g feta; 40 g olives; 2 tbsp olive oil; 1 tbsp red wine vinegar; 1 to taste parsley; 1 to taste salt; 1 to taste black pepper

22 min · 2 servings · 553 kcal

Theresa Aigner · @aignerkocht

Rice salad with red pepper, cucumber and feta

Rice is the safest grain there is and this is the lunch I make when I need something to carry to work. Forty grams of feta each stays under the lactose line, and it is enough because feta is loud.

Ingredients

rice140 g
red pepper150 g
cucumber150 g
tomato150 g
feta80 g
olives40 g
olive oil2 tbsp
red wine vinegar1 tbsp
parsley1 to taste
salt1 to taste
black pepper1 to taste

Instructions

Cook the rice in plenty of salted water, drain it and spread it on a tray to cool. Cooling it flat stops it clumping.
Dice the pepper, cucumber and tomato to roughly the same size as a grain cluster.
Whisk the oil, vinegar, salt and pepper and dress the rice while it is still just warm.
Fold in the vegetables and olives, crumble the feta over and add a lot of parsley. It improves after an hour in the fridge.

Per serving

553kcal12 gProtein26 gFat68 gCarbs

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