Colorful Rice Salad

Ingredients

• 200 g wild rice blend
• Salt
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 1 beef tomato
• 1 Red Onion
• 4 tbsp pine nuts
• olive oil
• 2 tbsp basil
• 2 tbsp red basil
• 1 tsp freshly chopped dill
• black pepper (ground)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Cook the rice in 400 ml boiling salted water.

2. 2.

   Wash the peppers, halve them, remove seeds and white membranes, then slice into thin strips. Wash the tomato, quarter it, deseed, and cut the flesh into thin strips as well. Peel the onion, halve it, and slice into strips. Toast the pine nuts in a hot pan without oil until golden yellow, set aside.

3. 3.

   Heat 2 tbsp oil in a pan and sauté the onion with the pepper strips. Remove from heat and let cool slightly.

4. 4.

   Let the rice cool to lukewarm, then mix with the vegetables, pine nuts, and two-thirds of the herbs. Season with salt, pepper, and lemon juice, divide into serving glasses, and garnish with the remaining herbs before serving.