John Myers
Mushroom Rice with Cucumber and Pepper Salad
The perfect mushroom rice with cucumber and pepper salad recipe with a picture and simple step-by-step instructions.
- 300 g Cooked brown rice
- 300 g Cleaned mushrooms
- 1 medium sized Diced onion
- 20 g Mild coconut fat
- Vegetable salt to season
- 1 tbsp Oleolux
- 1 tbsp Fresh pepper a.d.M.
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- 1 middle Cucumber organic
- 1 Red Bell pepper organic
- 1 tsp Vegetable salt
- 1 tsp Apricot oil
- 1 tsp Apple cider vinegar naturally cloudy
- 1 tsp Salt and pepper
- Brown the onion cubes in the coconut oil and add the sliced mushroom, season with a little vegetable salt and toss for a few minutes.
- Then add the cooked rice, let it warm up well and finally refine everything well with Oleolux, stir well and round off with a little fresh pepper if necessary.
With the salad
- Wash the cucumber, peel thinly and cut in half. Scrape out the kernels inside with a spoon and then dice very small.
- Wash the bell peppers, cut in half and remove the seeds, then cut into small cubes, put everything in a bowl and refine with the vinegar and the OIL.
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