Rice salad

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free

Ingredients

for 4 person

To cook the rice
100 g long grain rice (e.g. parboiled)
  salted water, boiling
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

How it's done

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.

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