Rice-cheese salad

Name: Rice-cheese salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Long grain rice; 50 g Spring onions; 1/2 (125 g) red pepper; 2 discs (30 g each) Pineapple (canned); 30 g E; 3 tablespoons (10 g each) Pineapple juice; 1 tablespoon (10 g each) Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Siel lemon balm

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Long grain rice
50 g Spring onions
1/2 (125 g) red pepper
2 discs (30 g each) Pineapple (canned)
30 g E
3 tablespoons (10 g each) Pineapple juice
1 tablespoon (10 g each) Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Siel lemon balm

Directions

1
Cook the rice in 100 ml salt water for about 20 minutes. Clean and wash spring onions and bell peppers, dab dry and cut into small strips. Cut 1 slice of pineapple into small pieces
2
Finely dice the cheese. Mix rice, cheese, pineapple, spring onions and paprika with lemon juice and pineapple juice. Season with salt and pepper. Cut 1 slice of pineapple in half, cut the halves horizontally and garnish the edge of the plate with pineapple and lemon balm.