Rice Salad

4 servings

45 minutes

Rice salad is a bright and aromatic dish inspired by Mediterranean traditions, where the freshness of greens combines with the richness of roasted peppers and the zest of lemon dressing. The combination of long-grain and wild rice adds sophistication to the texture, while fresh basil, mint, and parsley fill it with refreshing notes. Roasted sweet peppers enrich the salad with sweet smoky tones, while spicy chili adds a hint of heat. The lemon dressing with olive oil balances and refreshes the flavor. This dish is perfect as a light side or standalone salad that complements fish and meat dishes beautifully and fits well into a vegetarian menu. Its rich palette of flavors and aromas will adorn any table.

Energy value per serving

• Calories: 419.7
• Proteins: 5.3g
• Fats: 27.4g
• Carbohydrates: 36.9g

Ingredients

• Sea salt: to taste
• Freshly ground black pepper: to taste
• Long grain rice: 125 g
• Wild rice: 125 g
• Basil: 4 stem
• Fresh mint: 4 stem
• Parsley: 4 stem
• Red chili pepper: 1 pc
• Red sweet pepper: 200 g
• Lemon: 2 pc
• Extra virgin olive oil: 6 tbsp

Cooking steps

1. Boil the rice in salted water according to the instructions on the package. Then drain it in a colander, dry it, place it on a tray, and spread it out to cool faster.

   Required ingredients:

   • Long grain rice: 125 g
   • Wild rice: 125 g
   • Sea salt:  to taste

2. Tear the leaves from fresh basil, mint, and parsley.

   Required ingredients:

   • Basil: 4 stems
   • Fresh mint: 4 stems
   • Parsley: 4 stems

3. Roast the peppers. For this, place whole peppers in a fireproof dish or on a baking sheet, drizzle with olive oil, and bake at 200 degrees for about 30 minutes - until they are soft and the skin shrinks. Remove the peppers, cool them, peel off the skin, and extract the seeds. Chop the flesh finely.

   Required ingredients:

   • Red sweet pepper: 200 g
   • Extra virgin olive oil: 6 tablespoons

4. Cut the chili in half, remove the seeds, and chop finely. Prepare the lemon dressing by mixing the juice of 1 lemon, extra virgin olive oil, and a pinch of salt and pepper well.

   Required ingredients:

   • Red chili pepper: 1 piece
   • Lemon: 2 pieces
   • Extra virgin olive oil: 6 tablespoons
   • Freshly ground black pepper:  to taste
   • Sea salt:  to taste

5. Transfer the cooled rice to a bowl, finely chop the herbs, and add them along with the pepper and chili to the rice.

   Required ingredients:

   • Basil: 4 stems
   • Fresh mint: 4 stems
   • Parsley: 4 stems
   • Red sweet pepper: 200 g
   • Red chili pepper: 1 piece

6. Cut the zest from the lemon, chop it with a knife, and add it to the salad. Drizzle with dressing and mix.

   Required ingredients:

   • Lemon: 2 pieces
   • Extra virgin olive oil: 6 tablespoons