Carrot and rice salad

Ingredients for 4 servings:

• 200 g rice (parboiled)
• Salt
• 400 g carrot(s)
• 6 tbsp vinegar (salad vinegar)
• 2 tsp honey
• 3 tbsp oil
• 2 tbsp soy sauce
• e.g. salt and pepper
• Ginger powder
• cumin
• 1 bunch of parsley
• 2 tbsp sour cream

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Cook the rice in salted water according to the package instructions. In the meantime, peel the carrots and slice them thinly; this works best with a cucumber slicer. Mix the vinegar with honey, oil, and soy sauce, bring to a boil, pour over the carrot slices, and mix everything well. Chop the parsley. If you’re in a hurry, you can also use frozen parsley, about 40g. Once the rice is cooked, immediately stir the carrots into the rice so they can cook a little longer. Add the parsley and season with salt, pepper, ginger powder, and cumin. Let the salad marinate at room temperature for about 2 hours. Then stir in the sour cream and serve. This goes well with sausages, meatballs, schnitzel, and much more.