Rice salad with rocket and tomato

Name: Rice salad with rocket and tomato
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 25 g Natural rice; 7-10 Tbsp Salt; 5 g Pine nuts; 25 g Rocket; 50 g Tomatoes; 15 g black olives without stone; 50 g Beefsteak (from the top shell); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 TABLESPOON White wine vinegar; 1 pinch Sugar

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

25 g Natural rice
7-10 Tbsp Salt
5 g Pine nuts
25 g Rocket
50 g Tomatoes
15 g black olives without stone
50 g Beefsteak (from the top shell)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 TABLESPOON White wine vinegar
1 pinch Sugar

Directions

1
Prepare rice in boiling salted water according to package instructions. Roast the pine nuts in a pan without fat until golden brown, take them out. Wash the rocket and drain well. Clean, wash and cut the tomatoes into pieces. Drain olives and cut into slices. Drain rice and let it cool down for 10-15 minutes
2
In the meantime dab meat dry and cut into strips. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Sauté the meat for approx. 4 minutes, turning it over and taking it out.
3
Mix vinegar, salt, pepper and sugar. Slowly fold in 1 tablespoon of oil. Mix rice, pine nuts, tomatoes, olives, rocket and vinaigrette. Fold in strips of meat and arrange on a plate