This Salsa with various forms of rice is something I’ve been eating far more than once the last few weeks. It’s just the perfect summer dish: it’s fresh, tart and nevertheless filling. Also it’s perfect for meal preparation. The salsa only gets better on the second day and you can pre-cook yourself a big batch of rice, too.
This time I chose this delicious, nutty and pretty(!) purple rice from Reishunger. It’s organic, too! It balanced the acidic salsa just perfectly. But I have to admit that in the past I often made it an extra quick meal by using microwavable packaged rice. Sometimes there’s no shame in taking a few short-cuts, especially if you’re under a lot of pressure (or just really lazy, you gotta permit yourself to be lazy from time to time).
For the rice:
1 cup (about 200 gram) rice (I used purple rice but any will do)
1 teaspoon sea salt
For the salsa:
3 large tomatoes
1/2 red onion
1/2 a bunch parsley
1 lemon, juiced
1 tablespoon olive oil
1 big pinch of sea salt and pepper
1. In a medium sized pot bring two cups water to a boil, add sea salt and then once cup of rice. Cook as instructed, depending on the rice you’re using.
2. In the meantime prepare the salsa. Wash your tomatoes and parsley, and peel the onion. Dice the tomatoes and onion and put it into a bowl. Roughly chop the parsley and add it to the bowl, as well as the lemon juice, olive oil, salt and pepper. Stir and let it sit until the rice is done.
3. Once the rice is done transfer it to a plate or a bowl and add your Salsa. Garnish with some more lemon and parsley if desired.