Italian rice-salad

I dare say, today we had the salad being most popular in our small family: italian rice-salad. Although I didn’t have all the right ingredients at hand and didn’t even thought of all, that belong in there, but that’s just a small downside, when cooking without a book or any written down recipe at all 😉

For 2 grown-ups and 2 children
Takes app. 25 minutes
1 cup of rice (I took my special mixture of wild rice, basmati and spelt)
Salt
2 tomatoes
1/2 jar dried tomatoes
1 pckg. mini-mozzarella (about 20 pieces)
3 oz rocket
2-3 tbs oil
1 tbs white wine vinegar
1/4 tsp aglio olio
1 clove of garlic

Boil the rice with a pinch of salt and 2 cups of water.
Peel the fresh tomatoes and cube them. Halve the mini-mozzarella. Wash the rocket and cut into bite-sized pieces. Cube the dried tomatoes.
Mix the dressing by using the oil, vinegar, garlic, aglio olio and a pinch of salt.
Add all ingredients together in a big bowl – be careful, that the rice has already cooled down, otherwise the rocket may look a bit withered soon.
This salad should be served fresh, because of the rocket, but I have also prepared it once on the day before we had a barbecue and just added the rocket the minute the steak was ready 🙂
Today I had no rocket at all and therefore I “decorated” once again with parsley.

Enjoy your meal! We did.