Summary

Ingredients

• 1 ½ cup rice
• Salt water
• 150 g mushrooms, brown
• 1 leek
• 2 tablespoon olive oil
• 1 medium onion (s)
• 1 red pepper (s)

For the marinade:

• 0.75 ¾ tablespoon, leveled sugar, brown
• 4 tablespoon olive oil
• 3 tablespoon balsamic vinegar
• 1 bunch herbs, fresh (dill, parsley, basil), to taste
• possibly spice (s) your choice
• salt and pepper

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Instructions

1. Cook the rice in salted water as usual and let it cool down. In the meantime, fry the leafy brown mushrooms together with the leek cut into rings with olive oil, then simmer covered in their own juice for about 10 minutes and season with a little salt and pepper if necessary. Then let it cool down.
2. At the same time, cut the onion and paprika into cubes and prepare the marinade. To do this, mix the brown sugar with olive oil, white balsamic vinegar and the freshly chopped herbs well and refine it with salt, pepper or other additional spices (depending on your personal taste).
3. Mix the cooled rice with the steamed mushroom and leek mixture, the chopped onion and the bell pepper. At the end mix evenly with the marinade.
4. Then put it in the fridge and let it steep, about 2 hours have proven to be quite tasty.