Colorful Rice Salad
Cook rice in 400 ml (approximately 1 3/4 cups) of salted boiling water.
Rinse bell peppers, wipe dry, halve, remove seeds and ribs and cut into narrow strips. Rinse and dry tomato, quarter, remove stem and cut into thin strips. Peel onion, halve and cut into strips. Toast pine nuts in a dry skillet until golden, remove and set aside.
Heat 2 tablespoons of oil in a pan and sauté onion and bell pepper strips. Remove from heat and let cool slightly.
Combine lukewarm rice and vegetables, add pine nuts and 2/3 of the herbs. Season with salt and pepper. Drizzle with lemon juice to taste. Place salad in a bowl and serve garnished with remaining herbs.