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Microwave rice salad

updated

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Ingredients for 2 servings:

  • ½ cup rice
  • 1 cup water
  • ½ bell pepper(s), red
  • ½ small zucchini
  • 70 g corn from the can
  • 70 g peas from the can
  • 2 tbsp oil
  • 2 tbsp rosemary
  • salt and pepper
  • Broth, granulated

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 27 minutes

quick and easy to prepare

The cup I chose had a 200 ml capacity. Finely dice the bell peppers and zucchini. Heat the water in a microwave bowl with a lid at 900 watts for 2 minutes. Add the rice and diced bell peppers to the water and cook for 5 minutes at 600 watts. Now add the diced zucchini, stir well, and cook for another 10 minutes at 360 watts. Add the spices, vinegar, and oil, mix everything well, season to taste, and let it sit for a moment. Tastes delicious with grilled food.

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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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