Vietnamese salad

100 g rice

100 g pistachios

1 orange

50 g Caper

olive oil

fresh mint, basil to taste

Boil rice in a small amount of water, so as not to stick together. Orange rinse thoroughly and remove the zest grater, in a separate container to squeeze the juice. Pistachio mash. Greens tear hands. Chopped capers. All mix and pour sauce of orange juice and olive oil.