Vegetarian Rice Salad with Bell Peppers and Peas - Quick & Fresh
A colorful vegetarian rice salad with bell peppers and peas is the perfect choice when you need a quick lunch without compromising on flavor. As a hobby cook with whiskers, I love this crunchy rice salad because it tastes wonderfully fresh and is perfect for meal prep. The combination of grainy rice, crunchy peppers, and sweet peas makes this dish a real vitamin bomb that is satisfying even on hot days. We skip store-bought dressings and whisk up a delicate vinaigrette of olive oil and vinegar instead, which perfectly enhances the natural flavors of the vegetables. Whether you are looking for a healthy lunch for the office or want to create something light at home, this colorful soul food is incredibly easy to make. Grab your cutting board and let's purr in the kitchen together – you'll see how much joy fresh ingredients can bring to your bowl!
Ingredients
Preparation
First, cook the rice (80 g) in boiling salted water according to the package instructions until it is fluffy.
While the rice is cooking, wash, core, and dice the bell pepper (1) into small, fine cubes.
Briefly blanch the peas (50 g) in boiling water and then rinse with cold water to keep their beautiful green color.
For the dressing, whisk the olive oil (2 tbsp) with the white wine vinegar (1 tbsp), a pinch of salt (1 pinch), and a pinch of pepper (1 pinch) in a small cup until smooth.
Place the cooked rice in a bowl, mix in the vegetable cubes and peas, drizzle with the dressing, toss well, and enjoy!
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