in Recipes

Rice salad alla Exuna 1

updated

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Ingredients for 4 servings:

  • 200 g basmati
  • 1 red bell pepper(s)
  • ½ onion(s)
  • 1 small can of corn
  • 1 class can/n mushrooms, 170 g drained weight
  • Soy sauce, Chinese
  • 125 ml sauce, sweet and sour Asian

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

ideal for barbecues or parties

Prepare the rice according to the package instructions. Meanwhile, drain the canned vegetables and place them in small bowls. Finely dice the onion. Dice the bell pepper into small cubes. Transfer the cooked rice to a large bowl and let it cool for about 4 minutes. Then stir in the onions. After 2 minutes, stir in the mushrooms and bell peppers. Finally, add the corn, mix again, pour in the sweet and sour sauce, and mix everything well. Season with soy sauce to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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