Summary

Ingredients

• 1 liter vegetable broth
• 500 g rice, mixed (85% parboiled, 15% wild rice)
• 1 can corn
• 1 can peas
• 2 red pepper (s)
• 1 bunch spring onion (s)
• 2 tablespoon soy sauce
• 6 tablespoon vinegar (white wine vinegar)
• 180 ml whipped cream
• 2 teaspoons honey, more liquid
• 8 tablespoon peanut cream with pieces (crunchy)
• 1 teaspoon pepper, freshly ground
• 100 g peanuts, roasted without fat

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Instructions

1. Bring the vegetable stock to a boil. Cook the rice mixture in it for about 20 minutes. Then place on a sieve and rinse with cold water. Drain well and transfer to a large bowl.
2. Drain the corn and peas in a colander and add. Halve, stem and core the peppers. Remove the white partitions. Then wash and dice. Wash the spring onions and cut into fine rings. Add the vegetables to the rice and mix.
3. For the sauce, mix the soy sauce with the vinegar, cream, honey, peanut cream and pepper. Mix the sauce with the salad ingredients, season again if necessary and let it steep.
4. Sprinkle the peanuts on the salad and serve.