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Summery light rice salad

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Ingredients for 1 servings:

  • 2 tbsp vinegar
  • 1 tbsp olive oil
  • ¼ clove(s) garlic, crushed
  • salt and pepper
  • 2 pointed peppers, yellow, cut into strips
  • 3 tomatoes, quartered
  • ½ zucchini, raw, thinly sliced
  • ½ bunch spring onions, in rings
  • 2 cup(s) rice, cooked
  • 5 fresh basil leaves, cut into strips

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

without meat and sausage, low in calories, to take to the office

Mix the marinade in a bowl, stir in the chopped vegetables, and finally the rice and basil. Notes: The quantities are approximate; you can vary them as desired. The salad tastes great with brown, basmati, or parboiled rice. Since it’s prepared without perishable ingredients, it’s perfect for taking to work, even if you don’t have a refrigerator.

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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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