Summary

Ingredients

• 500 g rice (lon rain rice)
• salt and pepper
• 200 g peas (frozen)
• 2 cans mushrooms, heads (45 ml each)
• 1 glass roasted paprika (370 ml)
• 2 packs ready mix for salad
• 6 tablespoon oil
• 1 clove garlic
• 200 g mayonnaise
• 250 g yourt (skimmed milk yourt)
• 0.5 ½ bunch parsley
• 400 g turkey breast, smoked, in one piece
• 2 cans tuna (00 g each)
• 1 pinch (s) sugar

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Instructions

1. Cook rice. Finally, briefly heat the peas. Hard boil eggs, quench and peel. Let the eggs and pea rice cool down.
2. Drain the mushrooms and peppers. Cut the bell pepper into small pieces. Mix together the lettuce, oil and 6 tablespoon water. Mix with pea rice, mushrooms and paprika. Cover and leave to stand for at least 1 hour.
3. Peel and chop the garlic. Mix with mayonnaise and yogurt. Season to taste with salt, pepper and sugar. Wash and finely chop parsley. Cut turkey breast into strips, halve eggs.
4. Tear the tuna into small pieces and fold into the rice peas. Season again with salt and pepper. Serve with turkey breast, garlic mayonnaise and eggs. Sprinkle with parsley.
5. Tip: Use home-roasted peppers instead of the roasted peppers you bought. To do this, wash and clean the peppers and quarter them lengthways. Place on a baking sheet skin side up. Roast in a preheated oven (electric oven 250 ° C, fan oven 225 ° C) for 15-20 minutes. Remove. Cover with damp kitchen paper and let cool down for approx. 10 minutes. Then you can easily peel them and cut them into small pieces.