Rice Tabbouleh with Mint, Cucumbers, Tomatoes and Feta

Ingredients

• iodized salt (with fluoride)
• 2 packets reis-fit (8 minute peak-long grain rice)
• 250 g Cherry Tomatoes
• 1 bunch spring onions
• 1 cucumber
• 0.5 bunch Parsley (10 g)
• 4 stalks mint
• 4 tbsp olive oil
• 3 tbsp Lemon juice
• Pepper
• 0.25 tsp ground cumin
• 100 g feta (45% fat in cream)

Instructions

1. 1.

   Bring plenty of salted water to a boil, add the rice packets and cook for 8–10 minutes over medium heat. Remove the packets from the water with a fork using the loop, let them drain well. Tear open the packets at the seam, place the rice in a bowl and allow it to cool for 10 minutes.

2. 2.

   Meanwhile, clean and quarter the tomatoes. Trim and wash the spring onions, slicing them into thin rings. Wash the cucumber, peel if desired, and dice it small. Rinse parsley and mint, shake dry, then pluck the leaves. Set aside a few mint leaves for garnish; finely chop the rest with the parsley.

3. 3.

   Combine tomatoes, spring onions, cucumber and chopped herbs in a bowl, adding olive oil, lemon juice, salt, pepper and cumin, mixing well.

4. 4.

   Crush the feta. Fold the rice into the vegetable mixture and season again with salt and pepper. Serve the rice tabbouleh sprinkled with mint leaves and crumbled feta.

5. 5.