Rice salad with cheese, corn and carrot

Name: rice salad with cheese, corn and carrot
Total time: 20 min
Yield: 4
Ingredients: 400 gram multigrain rice; 1 vegetable stock; 2 winter carrot peeled; 400 gram maize leaked out, look; 1 forest parsley finely chopped; 200 gram feta crumbled; 3 tablespoon olive oil

A delicious filling rice salad with cheese, corn and carrot. Simple to make

Ingredients

400 gram multigrain rice
1 vegetable stock
2 winter carrot peeled
400 gram maize leaked out, look

1 forest parsley finely chopped
200 gram feta crumbled
3 tablespoon olive oil

Kitchen Stuff

1 baking paper

Directions

Boil the rice in water with the stock cube and drain. Allow it to stand out and let it cool out in a wide bowl.
Meanwhile grate the roots roughly.
Mix the corn with the carrot grater, the parsley and the cheese.
Scoop the cooled rice through and season the salad with olive oil, salt and freshly ground pepper.