Rice salad

For 4 people: 300 g. Rice (preferably parboiled type), 200 gr. carrots, 100 gr. fresh or frozen peas, 200 gr. pitted olives, 200 gr. tofu, 300 gr. (a jar) of pickled vegetables: peppers, eggplant, mushrooms, etc.
Decoration: 1 tomato, some basil leaves, some slices of lemon

It's a unique dish much appreciated especially in the summer, also suitable for picnics. It may be seasoned with numerous ingredients according to your taste and needs. Feel free to experiment by varying the ingredients to your liking!
Boil in plenty of boiling salted water 300 gr. parboiled rice, preferably type. Freshly cooked, add a glass of cold water and drain immediately. You can even pass it under running water for a few seconds in order to cool it well: it is essential that the grains of rice remain well separated. Drained rice, season with a little oil and set aside.
Boil 200 g. carrots scraped and cut into rounds and 100 gr. fresh or frozen peas (if they're frozen, add them after the carrots, otherwise the reverse), drain and let cool. Drained 300 gr. (a jar) of pickled vegetables: peppers, eggplant, mushrooms, etc. Add 200 gr. of pitted olives and mixed with rice and grilled vegetables.
Cut into cubes 200 gr. tofu and toss the rest. Decorate the platter with slices of fresh tomato, basil leaves and slices of lemon.