Greek rice salad

Ingredients for 4 servings:

• 1 cup rice
• 2 ½ cups water
• 1 cucumber(s)
• 1 bell pepper(s), red
• 2 onions, red
• 2 spring onions
• 1 feta cheese
• 1 pot of natural yogurt, approx. 200 g
• 2 garlic cloves
• salt and pepper
• possibly herbs

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

vegetarian

Cook the rice in salted water according to the package instructions for about 30 minutes, drain well, and let cool. Meanwhile, cut the other ingredients into small cubes. Mix the rice with the chopped ingredients in a bowl, cover, and let stand for about 1 hour. Press two cloves of garlic into the yogurt and season the dressing with salt and pepper. If the dressing isn’t runny enough, add a splash of water. Let the dressing stand and only pour it over the salad after it has rested, as otherwise it will become too watery. After the salad has been tossed with the dressing, you can season it with fresh herbs such as chives, salt, and pepper to taste. The recipe can be expanded to suit your taste by adding zucchini, olives, or corn.