Italian Style Rice Cold Salad
Recipe type: Lunch
Ingredients
- 2 cups (420g) of your favourite rice type
- 1 cup (100g) diced cheese (like Fontina, Emmental, Gouda, mild Cheddar etc.)
- ½ cup pitted, sliced olives of your choice (black, green or a mixture)
- 1 roasted bell pepper chopped (they are sold in jars like pickles)
- 1 cup (30g) baby spinach, chopped
- 3 hard-boiled eggs, chopped (cooled down)
- 1 tablespoon capers
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Rinse the uncooked rice under cold water until the water runs clear, to get some of the starch out
- Cook the rice following the instructions on the packet
- While the rice cooks prepare all ingredients and combined them well, make sure the boiled eggs have cooled down before putting them with the other ingredients
- When the rice is cooked remove it from the heat and use a strainer to drain off all the water
- Rinse the cooked rice with cold water to stop it from becoming soggy
- Put the cooked rice in a salad bowl and let it cool down for a few minutes
- Combine all ingredients to the rice
- Once it is completely cold, store in the refrigerator until ready to eat.
