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Summer rice salad

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Ingredients for 6 servings:

  • 250 g rice
  • 2 m.-large carrot(s)
  • 1 bunch of spring onions
  • 2 bell peppers
  • 1 shallot(s)
  • 250 g low-fat curd cheese
  • 2 tbsp milk or Cremefine
  • 3 tbsp herbs (frozen herb mix 8 herbs or Italian herbs)
  • Paprika powder
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the rice according to the package instructions and let it cool slightly. Trim the vegetables. Chop the carrots, bell peppers, shallots, and spring onions into small pieces. Mix the quark with milk or Cremefine until creamy. Mix the quark cream with the herbs and season generously with the spices. Mix the rice, vegetables, and quark cream thoroughly and season the salad again. Cover and let it sit in the refrigerator overnight, then enjoy cold. Perfect for summer barbecues.

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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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