Vegetarian rice salad

Ingredients for 4 servings:

• 2 bags of rice
• salt water
• 1 can peas
• 1 can of corn
• 1 large red onion, diced
• some herbs, mixed (frozen)
• 2 ½ tbsp olive oil
• 2 tbsp vinegar (Melfor)
• 3 tbsp Cremefine
• salt and pepper
• Cayenne pepper
• Thyme
• some curry

Instructions

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

Cook the rice according to the package instructions and drain. Meanwhile, drain the peas and corn in a colander. Finely dice the red onion and add it to the salad bowl. Gradually add the rice, peas, and then the corn, stirring gently (to avoid crushing the peas). Stir in 2.5 tablespoons of olive oil, 2 tablespoons of vinegar (preferably “Melfor”), and 3 tablespoons of cream (Cremefine). Season with the frozen herbs (about 4 tablespoons, don’t skimp), salt, pepper, cayenne pepper for a little extra spice, thyme, and a little curry powder. Taste and adjust seasoning occasionally. Finally, stir everything thoroughly and let it sit for a while if necessary (it’s also great for eating the next day if refrigerated).