Summer rice salad

Ingredients for 2 servings:

• 1 cup rice, (parboiled rice) approx. 150 g
• 2 cups water
• 1 tsp salt
• 1 tsp broth, granulated
• 3 tomatoes, Roma
• 200 g cheese (herd’s cheese)
• 15 olives, black
• ½ can corn, approx. 140 g
• 1 pack of ready-made mix (salad topping-spring herbs)
• 1 tbsp vinegar
• 1 tbsp oil
• 1 tbsp water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Place 1 cup of rice, 2 cups of water, salt, and granulated stock in a saucepan. Bring to a boil and simmer for 3 minutes. Then cover, turn off the heat, and let stand for about 20 minutes. The water will then be completely evaporated and the rice is cooked. Let the rice cool until lukewarm. Mix the salad dressing spring herbs with the vinegar, water, and oil in a bowl. Add the lukewarm rice to help it infuse. In the meantime, wash the tomatoes, drain the feta cheese, and cut both into bite-sized cubes. Slice the black olives. Add the drained corn. Once the rice has cooled, mix all the ingredients together and chill the salad.