Summary

Ingredients

• 200 g brown rice
• 4 egg (s), hard-boiled
• 1 small cucumber (s)
• 1 onion (s)
• 4 tomato (s)
• 1 apple
• 1 teaspoon mustard
• some lemon juice
• 1 teaspoon curry
• 1 teaspoon sugar
• dill
• chives
• 3 tablespoon oil
• salt

Print Recipe Pin Recipe

Instructions

1. Boil the rice and let it cool.
2. Peel and cut the eggs.
3. Also cut the cucumber, onions, tomatoes and apple into cubes and mix with the eggs and rice.
4. Mix the other ingredients into a dressing and pour over the salad. Stir and let it steep!
5. I always make this salad from leftover rice.
6. It tastes good with almost all types of rice, from basmati to brown rice.
7. You can prepare it the evening before and let it steep in the refrigerator.
8. A summery, light lunch salad for the office.