Black rice salad with beef and peppers

Ingredients for 1 servings:

• 100 g black rice
• 150 g beef, cooked, soup meat
• 2 bell peppers, red and yellow
• 1 onion(s), red
• 1 garlic clove(s)
• 30 g olive oil
• 20 g raspberry vinegar
• Salt
• Pepper, mixed, from the mill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Singles Dinner No. 139

Cook the rice in 1 liter of salted water according to the package instructions, drain over a sieve, rinse with cold water, and drain well. Preheat the oven to 230°C (top heat) or grill. Peel the skin off the peppers using a potato peeler, quarter them, remove the seeds, and place them on a baking sheet with the peeled skin facing up. Peel the onion, thinly slice it, and arrange it on top of the peppers. Place the baking sheet in the upper third of the oven for 20-25 minutes. Cooking time may vary depending on the appliance. Combine the oil and vinegar with the finely diced garlic in a large bowl and season. Finely chop the meat and set aside. After cooking, let the peppers and onion cool slightly, then finely dice and add to the bowl. Mix in the rice and fold in the chopped meat. Finally, season to taste, arrange, garnish, and serve.