Ingredients
- 2 pepper (red)
- 2 scallions
- 1/2 lemon
- 475 ml water
- 150 gr corn kernels
- 140 gr cabbage
- 90 gr brown rice
- 60 ml olive oil
- 45 gr black olives
- 45 gr green olives
Bring the water to a boil in a saucepan. Stir in the rice, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 35 minutes. Fluff the rice with a fork, then let it cool completely.
Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly. Pack in a securely lidded plastic container to transport (to picnics).
