Rice Salad Corn Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 12 mins |
| Total Time | 37 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 125 g rice
- 500 ml water for the rice
- 1 red pepper (s)
- 1 can corn
- 0.5 ½ package herbs (8 herb mixture), frozen
- 1 glass mushrooms, small
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 pinch (s) chili powder
- 1 teaspoon pepper
- 1 pinch (s) salt
- 1 pinch (s) cane sugar
- 100 ml vegetable stock
- 1 spring onion (s)
Print Recipe
Pin Recipe Instructions
- In a small saucepan, gently simmer 500 ml of water and the rice bags for about 12 minutes. Pour off the water and let the bag steep for a while with the lid closed.
- Cook loose rice according to package instructions.
- Put the corn and mini mushrooms in a medium-sized salad bowl. Cut the bell pepper and the spring onion into small cubes and place them in the bowl. Mix well all herbs and spices except chilli, salt and sugar in the bowl. Add the rice and vegetable stock and stir until all the rice grains are yellow. To taste, add chilli, salt and sugar as you like.
- The rice salad can be seasoned properly, as the rice itself is neutral and absorbs well.
- I make this salad very often. At first I made it with vegetable broth. But it is not absolutely necessary. The herbs are very important!
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