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Rice salad with leek and mushrooms

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Ingredients for 6 servings:

  • 250 g rice
  • 3 stalk(s) leeks
  • 2 cans of mushrooms
  • e.g. mayonnaise
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

a side dish for grilling or as a summer dish

Cook the rice according to the package instructions and let it cool. Meanwhile, trim the leek and slice it into rings. Once the rice has cooled, add it to a salad bowl with the leek and mushrooms, add as much mayonnaise as you like, and season with salt and pepper. Let it sit for at least 2 hours, preferably overnight.

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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.

Mediterranean kale

Rice salad with leek and mushrooms