We know it’s always difficult finding the strength to cook during summer. It’s so hot that the very last thing you want to do is rest and have cold, quick meals. This cold rice is perfect for that: you just need to boil the rice and chop out some veggies!
I always prepare loads of rice or pasta over summer. Preparing loads, you have lunch and dinner ready for the week, which is often a lifesaver. What about that pink rice? Easy Peasy: add some chopped beetroot to the boiling water you are cooking the rice in. The visual effect will be flawless. Get creative, choose your favourite ingredients and make some flawless cold rice this summer.
“Shine your soul with the same
Aberjhani, Journey through the Power of the Rainbow: Quotations from a Life Made Out of Poetry
egoless humility as the rainbow
and no matter where you go
in this world or the next,
love will find you, attend you, and bless you.”
Rainbow Cold Rice Salad
Equipment
- 1 Small Pot with Boiling Water (300-500 ml)
- 1 Big Bowl
- 1 Chopping Board
Ingredients
- 150 gr Rice Jasmine or Basmati
- 1 big Beetrooth
For the Salad ingredients
- 100 gr Cherry Tomatoes
- 1/4 Melon
- 100 gr Vegan (or Regular) Greek Cheese
- 5 Black Olives
- 100 gr Drained Chickpeas
- 2 tbsp Olive Oil
- to taste Salt, Pepper, fresh Herbs I used basil and thyme
Instructions
- Chop the beet into big wedges and cook it with the rice in salted boiling water for about 10/15 minutes depending on the rice cooking time. Drain and leave it cool for a couple of hours. Leave the beet with the rice, remove the beet wedges afterwards so that it will leave the pink colour.
- Chop all the veggies (including the cooked beets if you like) and mix everything in a bowl, adding the cheese, chickpeas and seasoning. Enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
