Rice Vegetable Salad

Ingredients

• 200 g peas (frozen)
• 250 g long grain rice
• Salt
• 2 large carrots (e.g., yellow carrots)
• 2 stalks Parsley
• 2 sprigs Mint
• 1 untreated orange
• 2 tbsp plant oil
• 1 tbsp vinegar
• Pepper

Instructions

1. 1.

   Let the peas thaw. Rinse the rice in a sieve and drain. In a pot bring about 500 ml water with a pinch of salt to a boil, add the rice, cover and cook for about 20 minutes. During the last 5 minutes add the peas and if necessary add a little more water. Then remove the lid and let cool.

2. 2.

   Peel the carrots, trim the ends and grate coarsely on a kitchen grater. Wash the parsley, shake dry, pluck the leaves from the stems and finely chop or mince. Cut the mint leaves into fine strips as well. Rinse the orange hot, pat dry with paper towels and grate a little of the zest. Do not grate the white pith as it is bitter. Squeeze out the juice of the orange.

3. 3.

   Combine the cooled rice with the peas and carrot shreds in a large bowl. Fold in the parsley and mint and season everything with 1/2 tsp orange zest, 2-3 tbsp orange juice, oil, vinegar, salt and pepper. Serve on small bowls.