Rice Salad with Dried Tomatoes, Mango and Goat Cheese

Serves: 4

Preparation time: 30 minutes

Time to prepare the rice: 1 hour
The recipe is adapted from Menu magazine

 

 

• 250 g brown rice (I used brown basmati)
• 2/3 cup chopped sun-dried tomatoes
• 1 mango
• 200 g goat cheese
• zest of one orange
• 1 small bunch of fresh parsley
• 1 small red onion
• 1-2 tbsp cider vinegar
• 5 tbsp olive oil
• roasted nuts

 

Wash the rice and soak it in 250 ml of warm water. Leave on a site for at least 30 minutes or overnight. Wash the rice once again and transfer it in a saucepan. Cover with cold water, so that the water level is 2-3 cm above the rice. Cook over low heat until the water evaporates for about 20-30 minutes. Rice should remain slightly firm. Transfer the cooked rice in a colander, rinse with cold water and leave to drain.
Meanwhile chop dried tomatoes, mango and cheese into cubes. Chop the onions and the parsley. Stir all ingredients in a large bowl and season with olive oil, vinegar, orange zest and salt according to your taste.
Wrap the bowl with plastic foil and store in the refrigerator till serving. Sprinkle with roasted nuts and serve!

 

Enjoy,

 

Desi

Products:
dried tomatoes
dairy » goat cheese
grains » rice » basmati

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