Preparation

Boil the rice in two separate saucepans in plenty of salted water to prevent the venus rice from browning the white rice.
Drain, season and leave both to cool. When the two types of rice are cooled, you can mix them together. 
Mix and heat the sugar with vinegar and water in a pot. Add the vegetables to the boiling solution. Turn off the heat and add mustard seeds, bay leaves, rosemary, thyme, and cloves.
Leave the vegetables to cool in the solution, drain them and then season them.
Season the rice salad with feta cheese, the vegetables and turkey. This is a healthy, nutritious, fibre-rich lunch. Very tasty also when served cold.