Servings:
4
Prep time:
20
Cooking time:
30
INGREDIENTS
- - 200 g of rice
- - 4 tomatoes
- - 3 red onions
- - 2 cucumbers
- - 1 bunch of mint
- - 4 sprigs of thyme
- - ½ teaspoon dried tarragon
- - Apple Cider Vinegar
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Separate the red onion into thin slices , put them in a baking dish and season with a pinch of salt, 2 tablespoons of olive oil and peeled thyme. Then bake at 160 ° C for 20 minutes.
- Peel the cucumbers, cut them in half lengthwise and remove the part with the seeds. Then cut them into cubes , put them in a bowl and toss with tarragon, vinegar and a little salt.
- Slit tomatoes and blanch in boiling water for 30 seconds, then remove them with a slotted spoon. Salt this water for cooking the rice al dente in it.
- Peel the tomatoes, remove the seeds and cut it into cubes like the cucumbers, then stir in the chopped mint. Avoid adding salt to not let out the water from the vegetables vegetation.
- Drain the rice and let it cool down quickly under the water, put it then in a tray arranging it in order to separate the grains.
- Chopped the onions coarsely (or leave them in wedges), place the rice in the pan and mix them at the end of cooking, then add onions, cucumbers and drained tomatoes. Decorate with mint leaves and serve.
