Italian Rice Salad
1.
Cut yellow pepper, ham, onion, and black olives into small cubes.
2.
Set aside
3.
Buy canned mushrooms
4.
Bought corn kernels
5.
Boil the frozen green beans you bought in boiling water and set aside to cool.
6.
Put the diced onion, yellow pepper and diced ham into a non-stick pan and fry them with a little olive oil and salt. Put it on a plate and set aside. I also prepared some chickpeas to supplement protein. Chickpeas
7.
Put the rice in boiling water, cook for about 15 minutes, remove it, control the water, and let it cool. Remember to add a little salt to the water when cooking the rice. In addition, the cooking time is different because of the different rice varieties. The rice should be cooked, not particularly cooked, and should be well-grained and chewy.
8.
After the rice is not so hot, find a larger container, mix all the vegetables together, add olive oil, black pepper, vinegar, salt, and mix well.
9.
The mixed vegetable grains need to have enough taste, and the taste is not enough. Add salt and seasoning.
10.
Pour the rice into the vegetable cubes, mix well, add olive oil and salt to make it tasteful. Then put it in the refrigerator to keep it fresh, and take it out after the rice salad cools for a few hours.
11.
OK, it's cooled down, take it out and serve it on a plate. If the taste is still a little weak, add a little olive oil, salt, vinegar, and black pepper. According to personal taste. I do more, eat now and serve, and keep the rest in the refrigerator.
