Colorful spring rice salad

Ingredients for 4 servings:

• 150 g basmati
• 600 ml vegetable stock
• 500 g zucchini, diced
• 2 large carrots, diced
• 2 spring onions, cut into fine rings
• 1 bunch radishes, sliced ​​or diced
• 300 g natural yogurt
• 3 tbsp vinegar, suitable for salad
• 2 tbsp rapeseed oil, cold squeezed
• 1 tsp mustard, medium hot
• 1 tsp sugar
• 1 tsp salt
• Pepper, freshly ground
• 1 pinch of curry
• 2 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

easy to prepare, goes well with grilled steaks

Simmer the rice in the vegetable broth for 15 minutes, then add the carrots and zucchini and cook for another 5-6 minutes. If there’s any broth left in the pot, drain it. Let the rice and vegetable mixture cool. Then add the radishes, spring onions, and parsley and mix everything together. Make a dressing from yogurt, oil, vinegar, mustard, and spices and add to the salad. Mix well and let it marinate in the refrigerator for a while. You can also prepare the salad the day before. Season to taste before serving.