Whole Grain Rice Salad with Vegetables

Ingredients

• 150 g cooked natural rice
• 1 small yellow bell pepper
• 1 small red bell pepper
• 1 small green bell pepper
• 2 carrots
• 4 tomatoes
• 1 small zucchini
• 2 Spring Onions
• a handful of arugula
• 4 sprigs Parsley
• 3 tbsp sherry vinegar
• 0.5 tsp Sugar
• 4 tbsp olive oil
• 1 Garlic clove
• Salt
• Pepper

Instructions

1. 1.

   Wash the natural rice in a sieve and drain it. Bring 450 ml water to a boil in a pot, add the rice, cover and simmer over low heat for 30-40 minutes until firm and liquid absorbed.

2. 2.

   Clean, wash and seed the bell peppers. Cut the yellow pepper into pieces. From each of the red and green peppers cut one quarter into small cubes; cut the remaining peppers into pieces. Peel the carrots, halve or quarter lengthwise and cut into chunks. Wash, halve and deseed the tomatoes, then dice the flesh. Clean, wash and cube the zucchini. Trim and slice the spring onions into thin rings. Clean, wash and dry the arugula, tear larger leaves into small pieces. Wash parsley, shake dry and roughly chop the leaves.

3. 3.

   Whisk sherry vinegar with sugar and olive oil for the dressing. Peel and press the garlic clove into it. Season the dressing with salt and pepper. Mix all prepared vegetables—except the small bell pepper cubes and arugula—in a large bowl.

4. 4.

   Let the rice cool slightly, then combine with the marinated vegetables. For serving fold in the arugula, season the salad with salt, pepper and optionally more vinegar, and serve in deep bowls. Sprinkle with the small bell pepper cubes.