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rice salad

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Ingredients for 4 servings:

  • 100 g rice
  • 1 bell pepper(s)
  • 2 tomatoes
  • ½ m.-sized onion(s)
  • ½ tbsp parsley
  • 1 tbsp vinegar
  • 1 tbsp oil
  • ½ cup yogurt
  • 1 pinch(s) paprika powder, sweet
  • ½ tsp mustard
  • ½ tsp horseradish
  • some salt
  • some pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

with mustard and horseradish

Cook the rice according to the instructions. I prefer sticky Thai rice. Finely slice the bell peppers, peel the tomatoes, and dice them. Combine these ingredients in a bowl and mix. For the marinade, finely chop the onion and finely chop the parsley. Mix the remaining ingredients together, then let the marinade rest for about 30 minutes. Before eating, mix the salad ingredients with the marinade thoroughly.

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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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rice salad