Rice salad
Ingredients
- To cook the rice
- 100 g long grain rice (e.g. parboiled)
- salted water, boiling
- 2 coloured peppers, diced
- Salad
- 3 tbsp white wine vinegar
- 1 tbsp coarse-grain mustard
- 3 tbsp rapeseed oil
- a little pepper
- 0.25 tsp salt
- 1 tin pink tuna in oil (260 g), drained, broken into chunks
- 150 g cherry tomatoes, halved
- 3 tbsp cashew nuts, toasted
- 1 bunch flat-leaf parsley, finely chopped
Total time: 30m
Preparation Time: 30m
Servings
For
4 people
Nutritional Information
Contains 318 Kcal, 14g Protein, 29g Carbohydrates, 15g Fat
Ingredients
- To cook the rice
- 100 g long grain rice (e.g. parboiled)
- salted water, boiling
- 2 coloured peppers, diced
- Salad
- 3 tbsp white wine vinegar
- 1 tbsp coarse-grain mustard
- 3 tbsp rapeseed oil
- a little pepper
- 0.25 tsp salt
- 1 tin pink tuna in oil (260 g), drained, broken into chunks
- 150 g cherry tomatoes, halved
- 3 tbsp cashew nuts, toasted
- 1 bunch flat-leaf parsley, finely chopped
Instructions
-
To cook the rice
Cook the rice in boiling salted water until just soft, drain. Mix in the pepper. -
Salad
Whisk together the mustard, vinegar and oil, season. Add the tuna and tomato along with the rice, mix, garnish with the parsley and nuts.
