Tropicana rice salad

Ingredients for 4 servings:

• 115 g long grain rice
• 4 spring onions
• 225 g pineapple, pieces, from the can
• 200 g corn, drained
• 2 red bell peppers
• 1 tbsp oil (peanut)
• 1 tbsp oil (hazelnut)
• 1 tbsp soy sauce, light
• 1 clove(s) garlic
• 1 piece(s) ginger root, approx. 1 tsp

Instructions

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

ideal side dish to grilled meat and chicken

Place the rice in a pot of boiling salted water. Cook for 15 minutes. Drain the rice thoroughly and rinse under cold running water. Then place it in a large salad bowl. Finely chop the spring onions. Dice the bell peppers. Drain the pineapple and collect the juice in a measuring jug. Add the pineapple, corn, bell peppers, and spring onions to the rice and mix everything together. Combine the two oils with the soy sauce and season with salt and pepper. Finely chop the garlic and ginger. Add to the dressing. Pour the dressing over the salad and mix thoroughly.