Healthy fitness salad with rice

Ingredients for 2 servings:

• 100 g basmati rice, jasmine rice or wild rice
• 400 g mushrooms, brown
• 1 tsp turmeric
• 300 g mini Roma tomatoes
• 200 g asparagus (drained weight)
• 150 g feta cheese, light, shredded
• 100 g salad mix (e.g. leaf salad mix with arugula)
• 1 tbsp olive oil for frying
• 4 tbsp olive oil
• ½ clove(s) garlic
• n. B. spice mix (magic spice)
• e.g. spice mix (bruschetta or tomato-mozzarella)
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and delicious, optionally with meat

For the salad, first cook the rice according to the package instructions. In the meantime, trim and quarter the mushrooms. Then, heat the olive oil in a large pan over medium heat and sauté the mushrooms for 5 to 10 minutes, depending on your taste. When the mushrooms are done, season with turmeric, salt, and pepper. Quarter the tomatoes and cut the asparagus into small pieces (about 4 pieces per stalk). Also cut the feta cheese into small pieces. For the salad mix, I always use a pre-packaged bag from the refrigerated section (so there’s nothing left over). It tastes best with arugula in the mix. For the dressing, put the olive oil in a small bowl and press in half a clove of garlic (the amount of garlic can, of course, be adjusted, or you can simply omit it; alternatively, use garlic oil). Now add the spices. I use magic spice, a bruschetta spice mix, and pepper. But you can, of course, vary this if you like. Combine all ingredients in a large bowl (in case you’re wondering, yes, the hot rice and mushrooms go into the salad just like that). Now drizzle with the dressing and mix everything well. Tip: If you don’t want to make it vegetarian, you can add 150g of roasted chicken or turkey breast strips to the salad. Nutritional values ​​per serving (with chicken breast strips): 550 kcal (660 kJ), 54g carbohydrates (55.5 kcal), 25g protein (44 kcal), 27g fat (31 kcal).