Whole Grain Rice Salad

Name: Whole Grain Rice Salad
Yield: 6
Ingredients: 1 cup of whole grain rice; 250 ml of water; 2 tablespoons of olive oil; 1 small onion, finely chopped; 1/2 green pepper, finely chopped; 1/2 yellow pepper, finely chopped; 1/2 red pepper, finely chopped; 1/2 cup of black currant pass, soaked in water; 1/2 cup of balsamic vinegar; Fresh parsley, chopped to taste; Salt to taste

1
1 cup of whole grain rice
2
250 ml of water
3
2 tablespoons of olive oil
4
1 small onion, finely chopped
5
1/2 green pepper, finely chopped
6
1/2 yellow pepper, finely chopped
7
1/2 red pepper, finely chopped
8
1/2 cup of black currant pass, soaked in water
9
1/2 cup of balsamic vinegar
10
Fresh parsley, chopped to taste
11
Salt to taste

Ingredients

1
1 cup of whole grain rice
2
250 ml of water
3
2 tablespoons of olive oil
4
1 small onion, finely chopped
5
1/2 green pepper, finely chopped
6
1/2 yellow pepper, finely chopped
7
1/2 red pepper, finely chopped
8
1/2 cup of black currant pass, soaked in water
9
1/2 cup of balsamic vinegar
10
Fresh parsley, chopped to taste
11
Salt to taste

Directions

1
Wash the whole grain rice thoroughly and drain
2
In a medium saucepan, combine the water, rice, and salt
3
Bring to a boil
4
Cover the saucepan and reduce the heat to low, allowing the rice to absorb the water
5
Let it rest for a while before fluffing with a fork
6
Wash and chop the peppers into small cubes
7
Soak the black currant pass in boiling water and drain
8
Heat the olive oil in a pan over medium-high heat
9
Quickly sauté the peppers and onion
10
Remove from heat and add the soaked black currant pass
11
Mix the cooked rice with the sautéed pepper mixture in a salad bowl
12
Season to taste with salt, balsamic vinegar, and chopped parsley
13
Let it sit for 15 minutes before serving.