Rice salad

Rice salad

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / people: 318 kcal
, Fat: 15 g
, Carbohydrate: 29 g
, Protein: 14 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To cook the rice

100 g long grain rice (e.g. parboiled)
salted water, boiling
2 coloured peppers, diced

Salad

1 tbsp coarse-grain mustard
3 tbsp white wine vinegar
3 tbsp rapeseed oil
¼ tsp salt
a little pepper
1 tin pink tuna in oil (260 g), drained, broken into chunks
150 g cherry tomatoes, halved
1 bunch flat-leaf parsley, finely chopped
3 tbsp cashew nuts, toasted
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How it's done

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To cook the rice

Cook the rice in boiling salted water until just soft, drain. Mix in the pepper.

Salad

Whisk together the mustard, vinegar and oil, season. Add the tuna and tomato along with the rice, mix, garnish with the parsley and nuts.

How-tos

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