Rice Salad with Bell Peppers, Onions, and Basil

Name: Rice Salad with Bell Peppers, Onions, and Basil
Prep time: 20 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 red bell pepper halves; 4 red onions; 200 g rice; Salt; 2 Tomatoes; 50 g arugula; 3 basil leaves; 3 tbsp balsamic vinegar; 50 ml olive oil; black pepper (ground)

Prep: 20min

| Servings: 4 | Cook: 30min

Salad with rice, bell peppers, onions, and basil is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

2 red bell pepper halves
4 red onions
200 g rice
Salt
2 Tomatoes
50 g arugula
3 basil leaves
3 tbsp balsamic vinegar
50 ml olive oil
black pepper (ground)

Instructions

1.
Preheat the oven to grill mode or 230°C upper heat. Wash the peppers, halve and clean them. Peel and quarter the onions. Roast the peppers and onions on a baking sheet for about 10 minutes in the oven. Season with salt and pepper and let cool.
2.
Meanwhile, cook the rice according to package instructions in salted water. Drain and rinse under cold water. Wash the tomatoes, remove stems, and slice into thin strips. Rinse the arugula and shake dry. Wash the basil and pluck leaves from stems.
3.
Whisk together balsamic vinegar and olive oil, seasoning with salt and pepper. Mix the rice with tomatoes, arugula, peppers, and onions; spread on plates. Drizzle with dressing and sprinkle basil leaves on top.