Pearl rice salad – very simple

Ingredients for 2 servings:

• 125 g rice
• salt water
• 1 red bell pepper(s)
• ½ onion(s)
• ½ can peanuts, roasted
• 100 g raisins
• 125 ml oil (sunflower oil)
• 4 tbsp soy sauce
• 3 garlic cloves
• 1 tbsp lemon juice

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

a sophisticated alternative to potato salad

Cook the rice in salted water as usual. I always do this in the microwave. Meanwhile, peel and finely chop the bell pepper and onion, and mix them with the warm rice, peanuts, and raisins. Chop the garlic cloves and mix them with the sunflower oil, soy sauce, and lemon juice, then pour over the warm rice salad. Tips: The salad is even more delicious if you let it sit overnight. Then, however, add the bell pepper just before serving. If you’re calorie-conscious, use only half the oil. This recipe is from my dear sister-in-law, Monika. Thank you so much!