The vegetarian Basmati rice salad is a simple and light dish, made with fresh seasonal ingredients, great to serve on any occasion. Furthermore, you can cook the rice in the microwave, season it in advance the day before and store it in the fridge for a couple of days.
In the vegetarian Basmati rice salad, you can add all the ingredients you desire, but this simple combination is perfect to give the right balance between taste and nutritional values.
The pleasure of a rice salad can never be missed on hot summer days, when we want to have a quick and light meal served as an appetizer, main course, or single dish. Try serving it with an original side dish like apple caponata.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Microwave
- Cuisine: Italian
Ingredients
- 3.5 oz cooked Basmati rice
- 3 hard-boiled eggs
- 1 tomato (large, red and ripe)
- Half cucumber
- a quarter of white onion
- 4 tbsps olive oil
- 2 tbsps apple cider vinegar (or mild wine vinegar)
- 1 tbsp mayonnaise
- to taste freshly chopped parsley + salt
Steps
Cook the Basmati rice, in the microwave or in the traditional way on the stove, then let it cool in a large bowl.
Cut the tomato, cucumber, and hard-boiled eggs into small cubes, thinly slice the onion and add all the ingredients to the rice.
Dress the rice salad with olive oil, mayonnaise, and vinegar, mixing the dressing.
Finally, add a handful of freshly chopped parsley, taste, and adjust the seasoning if necessary.
Let the rice salad rest for at least fifteen minutes before serving to allow the flavors to blend well.
