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Summer rice salad with basil

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Ingredients for 4 servings:

  • 3 peppers
  • 1 cucumber(s)
  • 400 g cherry tomatoes
  • 4 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • e.g. basil
  • 1 tsp paprika powder
  • 2 tsp herbs, Italian
  • 2 tsp vegetable broth
  • 2 cups rice
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegan, simple and delicious

Bring the rice to a boil with plenty of water, stir in the vegetable stock, and simmer until the rice is tender. Then drain the water and let the rice drain. Chop the peppers and cucumber into small pieces, and quarter the cherry tomatoes. Place the vegetables in a large bowl. Add the rice and finely chopped basil to the bowl, add balsamic vinegar and olive oil, and season generously with paprika and Italian herbs. Toss the salad and season with salt and pepper (and more oil and vinegar if desired).

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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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