Hungarian Rice Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoons oil
- 1 onion (s)
- 150 g rice (lon rain rice)
- salt
- 1 teaspoon paprika powder, noble sweet
- 350 ml meat stock
- 1 red pepper (s)
- 1 green pepper (s)
- 100 g salami, Hunarian
- 100 g cheese (Emmentaler)
- 1 chilli pepper (s)
- 1 bunch parsley, (smooth)
- 100 g corn kernels, (can)
- 3 tablespoon mayonnaise
- 100 g sour cream
- 2 tablespoon tomato ketchup
- 3 tablespoon vinegar
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Dice the onion and sauté in the oil until translucent. Fry rice briefly over medium heat. Salt and dust with paprika powder. Pour in the broth and bring to the boil once. Then cover and let it swell over low heat for 20-25 minutes. Put cooked rice in a bowl, fluff and let cool. Cut the peppers, salami and cheese into fine strips. Finely chop the pepper and parsley. Mix the prepared ingredients with the corn kernels into the cooled corn. Mix the mayonnaise, sour cream and ketchup together. Season to taste with vinegar, salt and pepper. Pour over the salad and mix well.
- Tastes best when pulled through. So you can prepare well. Great party salad.
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