Greek rice salad

Name: Greek rice salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 small onion; 1/2 bunch Thyme; 400 g mixed minced meat; 25 g Breadcrumbs; 1 egg (size M); 1 TABLESPOON Tomato paste; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 2 Garlic cloves; 500 g Whole milk yoghurt; 50 g black olives, without stone; 50 g green olives stuffed with paprika; 1 (approx. 150 g) yellow pepper; 1 (approx. 400 g) Cucumber; 250 g cherry tomatoes; 1 collar Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 small onion
1/2 bunch Thyme
400 g mixed minced meat
25 g Breadcrumbs
1 egg (size M)
1 TABLESPOON Tomato paste
7-10 Tbsp white pepper
2 TABLESPOONS Oil
2 Garlic cloves
500 g Whole milk yoghurt
50 g black olives, without stone
50 g green olives stuffed with paprika
1 (approx. 150 g) yellow pepper
1 (approx. 400 g) Cucumber
250 g cherry tomatoes
1 collar Parsley

Directions

1
Cook the rice in boiling salted water for about 20 minutes at low heat. Peel and finely dice the onion. Wash the thyme, dab dry, put some aside for garnishing, remove the rest and chop finely. Knead minced meat, onion, thyme, breadcrumbs, egg and tomato paste, season with salt and pepper. Form balls out of the minced mass.
2
Heat oil in a pan and fry balls for 8-10 minutes, turning frequently. Drain rice, drain and let cool down. Let the meatballs cool down. Peel garlic and press it through a garlic press. Mix with yoghurt. Season to taste with salt and pepper. Drain the olives. Clean, wash and cut the peppers into strips. Cucumber wash, clean and cut into thin slices. Tomatoes wash, clean and cut in half.
3
Drain the olives. Clean, wash and cut the peppers into strips. Cucumber wash, clean and cut into thin slices. Tomatoes wash, clean and cut in half. Wash parsley, dab dry, chop roughly. Mix rice and meatballs with prepared ingredients. Garnish with thyme