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Rice and cucumber salad

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 tbsp oil
  • 250 g rice
  • ½ liter of water, hot
  • Salt
  • 1 cucumber(s)
  • 1 gherkin(s)
  • 1 tbsp capers, if desired
  • 2 tbsp vinegar
  • 3 tbsp water
  • 3 tbsp oil
  • n. B. Salt
  • n. B. sugar
  • n. B. Dill

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

Dice the onion and sauté in oil, then add the rice and let it soften. Pour in the hot water, season with salt, and let it swell for 15-20 minutes. Let the rice cool. Dice the cucumber and mix with the rice (if you like, you can add 1 tablespoon of capers). Prepare the dressing using the listed ingredients and drizzle over the salad. Season to taste, and refrigerate for 1-2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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