Italian rice salad

Name: Italian rice salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 80 g "10 minutes" rice; 7-10 Tbsp Salt; 25 g dried tomatoes in oil; 30 g black olives; 1/2 (80 g; separation weight: 63 g) Schale mini Mozzarellakugeln; 1 Basil stalk; 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; 100 g cherry tomatoes; 50 g Rocket

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

80 g "10 minutes" rice
7-10 Tbsp Salt
25 g dried tomatoes in oil
30 g black olives
1/2 (80 g; separation weight: 63 g) Schale mini Mozzarellakugeln
1 Basil stalk
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
100 g cherry tomatoes
50 g Rocket

Directions

1
Bring the rice and 175 ml salted water to the boil, cover and allow to swell over a low heat for about 10 minutes. Drain dried tomatoes and olives. Cut tomatoes into strips. Dab mozzarella balls dry. Wash basil and dab dry. Pluck and chop the leaves. Mix vinegar, basil, salt, pepper and sugar.
2
Gradually fold in the oil. Mix rice, dried tomatoes, olives and vinaigrette and let it stand for about 30 minutes. Wash and halve the cherry tomatoes. Wash the rocket and dab dry. Mix both into the salad, season with salt and pepper and serve. Garnish with basil as desired