Rice salad with corn and mushrooms

Ingredients for 3 servings:

• 125 g rice
• 500 ml water for the rice
• 1 red bell pepper(s)
• 1 can of corn
• ½ package of herbs (8-herb mix), frozen
• 1 jar mushrooms, small
• 1 tsp turmeric
• 1 tsp curry powder
• 1 pinch of chili powder
• 1 tsp pepper
• 1 pinch of salt
• 1 pinch(s) of cane sugar
• 100 ml vegetable stock
• 1 spring onion(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

Vegetarian

In a small saucepan, add 500 ml of water and the rice bags and simmer gently for about 12 minutes. Drain the water and let the bag steep for a while with the lid closed. Cook the loose rice according to the package instructions. Place the corn and baby mushrooms in a medium-sized salad bowl. Dice the bell pepper and spring onion and add them to the bowl. Mix all the herbs and spices, except the chili, salt, and sugar, in the bowl until everything is golden yellow. Season to taste with chili, salt, and sugar. The rice salad can be generously seasoned, as the rice itself is neutral and absorbs the flavor well. I make this salad very often. At first, I made it with vegetable broth, but it’s not absolutely necessary. The herbs are very important!