Basil and tomato salad

Ingredients for 4 servings:

• 125 g wild rice mix
• 1 pot of basil
• 3 tbsp olive oil
• 4 tbsp apple cider vinegar
• 200 g tomatoes
• 1 onion(s), red
• 1 cucumber(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Add the rice mixture to 250 ml of boiling salted water, cover, and cook over low heat for about 20 minutes, until the rice has completely absorbed the liquid. Then let the rice cool. In the meantime, finely slice the basil, reserving a few leaves for garnish. Mix in a large salad bowl with the oil, vinegar, salt, and pepper. Finely chop the onion and dice the cucumber. Add both to the bowl with the rice and mix well. Slice the tomatoes and divide them among plates. Arrange the salad on top of the tomato slices and garnish with the remaining basil.