RICE SALAD

Cook the rice in plenty of water and leave to cool. Cube the celery, carrot, shallots and peppers and cook in water with the white wine vinegar. Drain and cool the vegetables immediately with cold water, then addthem to the cooked rice. Flavour with oil, green olives, finely chopped capers, lemon juice, parsley, salt and pepper.  

USEFUL TIPS

This dish can be eaten at room temperature, making it perfect for short trips or picnics.