Rice to see you!
Updated: Nov 11, 2020
Hello again everyone,
Siobhan here :)
This week, we have a Rice salad recipe for you! This is one that is very customisable and deliciously filling!
Preparation Time: 20 minutes
Cooking time: 15 minutes
Portions: 6 - 8
Rice, whatever type you like, about five hundred grams
Tomatoes, we used about three large ones.
One Cucumber ( I don't like cucumber but Tim Loves it. It is not necessary)
One block of feta cheese
One large red onion
For the dressing;
Whole Grain Mustard
A Mild Vinegar ( we used strawberry balsamic vinegar, but a mild white wine vinegar will do just fine)
Ground Black Pepper
Extra Virgin Olive Oil
First Things First, Put on the rice! It can be boiling away while you're preparing the rest of the salad. Follow the instructions on the packet, depending on the different kinds of rice you're using, it will require a different boiling time.
Wash all your fruit and vegetables. Tomatoes are a fruit, still, need to be washed.
Peel the cucumber, unless you can get organic ones as cucumbers are often sprayed with pesticides and fungicides that cling to the skin even after washing.
Cut the cucumber lengthwise twice, so the cucumber is cut into four long strips.
Cut the cucumber short ways so that it ends up in quarters.
Moving on the onions, cut before you peel! Begin by cutting the of the onion, the other end opposite from the roots, straight down the middle, you can then peel the onion easier and it helps to prevent stinging of the eyes!
Finely dice the onions.
Cut tomatoes into halves, removing the stem from the tomatoes. Place the tomato flat and cut into slices.
For the salad it is best to use ripe tomatoes, the flesh should see bouncy and less rigid than unripe tomatoes. At this point the rice should be done, drain and allow to cool.
Now we move on to the dressing!
Tim suggests two parts oil to one part vinegar.
One teaspoon of Dijon mustard and one teaspoon of the wholegrain mustard.
Then add three generous pinches of the Salann Foods Dill & Lemon sea salt seasoning.