Rice salad with vegetables and fresh goat cheese

Name: Rice salad with vegetables and fresh goat cheese
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 15 g basil; 250 g courgettes; 150 g fresh goat cheese; 40 ml olive oil; 200 g red peppers; 250 g dried white rice

Rice salad with vegetables and fresh goat cheese. Prepared with fresh goat cheese instead of feta.

Active time30 min

Cooking20 min

Total1 hResting : 20 min

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Ingredients

15 g basil
250 g courgettes
200 g red peppers
150 g fresh goat cheese
40 ml olive oil
250 g dried white rice

Preparation

Step completed · 1
Cook the rice according to the packet instructions, then drain and spread out to cool for 20 minutes.
Step completed · 2
Meanwhile, wash the courgettes and peppers, deseed the peppers and dice both vegetables. Sauté the vegetables in half the oil for 10 to 12 minutes, then leave to cool until lukewarm.
Step completed · 3
Wash and slice the basil; crumble the well-drained fresh goat cheese. Mix the rice, cooled vegetables, cheese, basil and remaining oil. Serve once cool or refrigerate.

Allergens

Milk

Nutrition

Per serving · recipe for 4 people

Energy: 400 kcal
Protein: 10 g
Carbohydrate: 54 g
Sugars: 4.4 g
Fat: 16 g
Saturates: 5.6 g
Fibre: 3.2 g
Salt: 0.5 g
Lactose: 0.3–0.6 g

Variations

Rice salad with pan-fried vegetables and feta
Salad of rice, courgettes, peppers, feta and basil.
30 min active time
Autumn
Wild rice and kale salad with maple-roasted squash
Dressing-massaged kale joins wild rice and lightly caramelised squash. Toasted walnuts, pomegranate and Parmesan add crunch and contrast.
35 min active time

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration