Rice salad with vegetables and tuna

Ingredients

• 2 cups (500 g) rice
• 2 cups (480 ml) water
• 1 l cold water for rinsing
• 1 teaspoon salt
• 260 g cooked mixed vegetables (carrot peas sweet corn green beans)
• 240 g tuna in oil (drained)
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt

Preparation

1. Put the rice in a saucepan with 2 cups of water and 1 teaspoon of salt. Cook for 18 minutes, stirring from time to time, until the grains are cooked but still hold their shape. 2. Rinse the rice under running cold water, using 1 l of water, then drain it well. Put it in a bowl and let it cool completely, about 30 minutes. 3. Drain the vegetable mix and tuna well. Add them to the rice along with 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil, 1/2 teaspoon of ground pepper and 1/4 teaspoon of salt. Mix and adjust the salt if needed. 4. Cover the bowl and refrigerate for an hour before serving.