Rice Salad with Peas, Corn and Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup rice (long grain rice)
- 4 cup broth, clear (instant)
- 1 bay leaf, (usually use 3)
- 5 grains pepper, (I take about 10)
- 1 small Can (s) peas
- 1 small Can corn
- 1 pair sausages (Wiener or 50 g meat sausage or Cabanossi)
- 200 g cheese (medieval Gouda)
- 1 bunch chives
- 4 spring onion (s)
- 1 teaspoon mustard
- 5 tablespoon vinegar (wine vinegar)
- Salt and pepper, whiter
- 7 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Put rice and broth in a saucepan and heat (2 cups rice and 3 3/4 cups water) add bay leaves and peppercorns. It is best to put the bay leaves and peppercorns in a tea infuser so that the spices can be removed without any problems. Cover and cook (preferably with a clean tea towel) for approx. 20 minutes. Let cool and remove the spices (bay leaves and peppercorns). Drain the peas and corn on a sieve. Cut the sausages, meat sausage or cabanossis into fine slices. Dice cheese. Rinse the chives, shake dry and cut into rolls. Wash and clean the spring onions and cut into fine rings. Mix together the mustard, vinegar, salt and pepper. Gradually withhold the oil. Mix all prepared ingredients except for the chives and add the dressing. Let it sit for 30 minutes. Season again to taste and sprinkle with chives on top. I add e.g., add red or yellow peppers and leave out the peas because I don`t like them that much.
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