Rice salad

Name: Rice salad
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 300 g Long grain rice; 7-10 Tbsp Salt; 100 g Peanut kernels; 300 g cherry tomatoes; 1 (approx. 200 g) small romaine lettuce; 1–2 Garlic cloves; 75 ml white balsamic vinegar; 7-10 Tbsp Pepper; 1 pinch Sugar; 4 TABLESPOONS Olive oil; 200 g sour cream (stirred creamy)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

300 g Long grain rice
7-10 Tbsp Salt
100 g Peanut kernels
300 g cherry tomatoes
1 (approx. 200 g) small romaine lettuce
1–2 Garlic cloves
75 ml white balsamic vinegar
7-10 Tbsp Pepper
1 pinch Sugar
4 TABLESPOONS Olive oil
200 g sour cream (stirred creamy)

Directions

1
Prepare rice in boiling salted water according to package instructions. Then place in a sieve, rinse and drain well. In the meantime, roughly chop the peanuts and roast them in a pan without fat while turning, remove. Wash and halve the cherry tomatoes. Clean and wash the salad and cut into fine strips
2
For the vinaigrette, peel the garlic and chop very finely. Mix garlic, vinegar, salt, pepper and sugar. Fold in the oil. Stir in sour cream. Flavour again with salt, pepper and sugar. Mix rice, tomatoes, lettuce and peanuts, pour vinaigrette over it and mix well. Leave to stand for about 30 minutes. Arrange on a plate
3
With 10 people:
4
Waiting time approx. 30 minutes