rice salad

Ingredients for 4 servings:

• 1 cup rice
• salt water
• ½ head of lettuce
• 1 gherkin(s)
• 1 onion(s)
• 1 clove(s) garlic
• 1 bell pepper(s)
• 1 chili pepper(s)
• 1 pack of bacon or breakfast bacon
• 1 carrot(s)
• ½ zucchini
• 2 tbsp oil
• 1 tbsp oil (chilli oil)
• 1 tbsp lemon juice
• 1 tsp mustard
• 1 tsp sugar
• 1 tbsp parsley
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

ideal for using up leftovers

Cook the rice in salted water as usual. While the rice is cooking, prepare the remaining ingredients. Halve the lettuce and cut into fine strips or small pieces. Peel the onion and garlic, quarter the onion and cut into strips, and dice the garlic finely. Wash, halve, deseed, and finely slice the chili pepper. Peel the carrot, halve it lengthwise, and cut into thin slices. Wash, deseed, and slice the zucchini. Wash, deseed, and finely dice the bell pepper. Drain the pickle well and finely dice it. Cut the bacon into small strips. Sauté the garlic, onion, chili, carrot, and zucchini cubes in a little oil (1 tbsp) until the onions are translucent, then place them on a plate to cool. In the same pan, fry the bacon strips until golden brown, then drain on three layers of kitchen paper. Place the salad and the fried ingredients in a bowl. Now add 1 tablespoon of oil, chili oil, sugar, salt, pepper, parsley, lemon juice, and mustard and mix well. Drain the rice and rinse briefly with cold water. Add this to the salad and mix well. Serve the salad on its own, with roasted chicken breast, with grilled food, or with garlic bread as a snack.