A rice salad

This simple salad is a mixture of cooked rice and raw vegetables. You may add yellow bell peppers and celery as well, if available.

The vegetables supply a variety of vitamins and minerals and give the salad texture and a nice crunch, while their different colours make it look appetising and a delight to the eyes.

Ingredients to serves 4 – 6

For the rice
½L cup rice 2 large red onion
3 large green peppers 2 large carrots
3 firm, large red tomatoes 4 eggs
1 tbsp oil Salt
1 level tsp turmeric or curry powder
For the dressing (optional)
60ml white wine vinegar
60ml olive oil
2 tbsp finely chopped coriander
A pinch of salt

1. Thoroughly wash all vegetables and drain.

2. Slice the onions and chop the green pepper into medium-size cubes. Slice the carrots lengthwise, cut into small strips and then chop into small cubes. Cut the tomatoes in half and remove the seeds and pulp with a sharp knife. Cut into medium-size strips and then cut the strips into cubes the same size as the green pepper. Cover and chill in the fridge.
3. Wash the eggs and then bring them to boil in a pan of water, boil for 10 mins. Then remove from the heat and cool. Peel and chop into small pieces. Cover and chill.
4. Heat 1 tbsp oil in a saucepan and fry half the onions until golden. Add the turmeric, or curry powder and cook stirring for a few seconds. Add the rice and fry lightly. Reduce the heat to low. Add two ½ litre cups of hot water. Give the rice a good stir and then cover the pan and boil undisturbed on low heat until all the water has been absorbed and the rice is cooked.
5. After the rice has cooled completely, sprinkle the chopped eggs and vegetables over the rice one at a time, mixing well so that they are well distributed.
6. If using the dressing, put all the ingredients into a jar, close it and shake vigorously for a few minutes. Pour over the salad just before serving and mix well, being careful not to break up the vegetables. Serve straight away.