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A tasty, easy and satiating dish, perfect for the summer, since it is eaten cold, but also for any other time of the year!

In the summer they like cold and light dishes, and the complete salads that serve as a single dish and that we can also take to the beach or to work, are one of the best options, right?

For a salad to be complete, it must have a good combination of ingredients to obtain part of our daily ration of proteins, whether they are of vegetable or animal origin. I always try to make combinations with cereals and legumes to obtain them, to which I also add nuts to make them more complete and sometimes some kind of cheese, which besides making them tastier, is another way to enrich them a little more.

So on this occasion, I wanted to prepare one with rice, peas, and seasonal vegetables, which apart from being rich and refreshing, is very simple to make.

I have prepared this salad with a mixture of rice dishes that can be found in any organic store and that includes whole grain varieties such as basmati rice or wild rice. In this way, we are providing more minerals, vitamins, and fiber to our diet than if we use conventional white rice, and our intestinal transit will appreciate it. We must remember that rice has most of its nutrients in the husk, and that is why it is so interesting that it is a whole grain and ecological because it is also in the husk where the pesticides and fertilizers used in conventional agriculture are accumulated.

In this salad, I have also included easy to find seasonal vegetables such as tomatoes, peppers, or spring onions. To finish, we will add flavor with a simple dressing and some aromatic herbs. 

A tasty, easy and satiating dish, perfect for the summer, since it is eaten cold, but also for any other time of the year! 

Ingredients (2 p):

• 170g of mixed rice (basmati, wild, parboiled, etc...) 
• 450ml of mineral water 
• 120g peeled peas (frozen or fresh) 
• 80g red bell pepper 
• 10-12 cherry tomatoes 
• 1 or 2 salad onions (with all their green part) 
• 4 tablespoons of extra virgin olive oil 
• 60g of green olives 
• 1 tablespoon of white balsamic vinegar 
• 1 tablespoon of lemon juice 
• grated 1/2 lemon 
• 2 teaspoons of Provencal herbs 
• salt 
• 80g-100g feta cheese 
• 1 or 2 handfuls of chopped nuts or the nut of your choice 
• fresh chopped mint (optional)

 

 

 

Preparation:

Put the washed rice, water, peas, and a little salt in a pot. Bring to a boil, lower the heat, and cook until the water has evaporated. Cover and leave to rest for a few minutes. Then take it out and let it cool down. 

 

Cut the bell pepper, tomatoes, and olives into small pieces. Chop up the nuts as well. Put everything in a bowl with the rest of the ingredients.

 

Mix well. Rectify from salt or ingredients as necessary and serve cold.