Summary

Ingredients

• 1 sachet rice, (25g)
• 1 leek, small
• 1 small Can / s peas and carrots
• 1 small Can (s) mushrooms, sliced
• 4 pickled cucumber (s)
• 1 bunch radishes
• 4 tablespoon salad cream, light
• salt
• Pepper, whiter

Print Recipe Pin Recipe

Instructions

1. Cook the rice according to the instructions on the packet and let it cool.
2. Cut the leek into small pieces in the Nicer Dicer (large knife attachment) (or - if not available - quarter and then cut into small pieces) and add. Chop the carrots and mix in with the peas and mushrooms (cut a little smaller if necessary). Cut the pickles into small pieces and the radishes into small cubes (Nicer Dicer - small knife). Mix everything and add the salad cream. Season to taste with salt and white pepper.
3. The salad tastes best when it has been able to soak in the refrigerator for a day or overnight.