Rice salad with omelette strips and basil oil

Name: rice salad with omelette strips and basil oil
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 275 g nut rice; 1 Red pepper; 1 bunch salad onion 6 pieces per bunch; 7 el traditional olive oil; 200 g frozen fine broad beans; 4 free range egg; 340 g canned corn; 15 g fresh basil

Salad of rice, corn, broad beans, egg and basil.

Ingredients

Kitchen Stuff

1 blender

Directions

Prepare the rice according to the instructions on the package.
In the meantime, halve the peppers, remove the stalk and seed lists and cut the flesh into cubes.
Cut the salad onion into rings of 1 cm wide.
Heat the oil in a non-stick pan and fry the salad onion and broad beans for 5 min. On medium heat. Add the peppers for the last 2 minutes.
Meanwhile, beat the eggs and season with salt and pepper. Heat oil in a frying pan, pour in the egg mixture and stir.
Put the lid on the pan and let the omelette cook for 5 minutes on low heat.
Meanwhile, let the corn leak out. Put the oil with the basil in a high cup and puree with the hand blender.
Season with pepper and salt.
Mix together the rice, all vegetables and 2/3 of the basil oil and season with salt and pepper.
Halve the omelet, cut into strips and spread over the salad. Garnish with the rest of the basil oil. Serve lukewarm or cold.