Oriental rice salad with curry and herb salt

Ingredients for 4 servings:

• 200 g brown rice
• 4 eggs
• 400 g gherkins, or 1 small cucumber
• 1 onion(s)
• 4 tomatoes
• 1 apple
• 1 can of tuna, optional
• 1 tsp mustard
• 1 lemon(s)
• 3 tbsp oil
• 1 tsp, leveled curry powder
• 3 tsp, leveled herb salt
• dill
• chives

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

Low-calorie enjoyment for barbecues or parties

Cook the rice according to the package instructions and the eggs for 8-10 minutes until firm. Make a marinade from mustard, oil, curry, herb salt, and lemon juice and mix it into the rice in a bowl. Rinse the eggs, peel them, chop them, and add them. Dice the gherkins, onion, tomatoes, and apple and add them to the rice. Chop the drained tuna to taste and add it (it tastes great on its own, too). Finally, season with herb salt and curry, then garnish with dill and chives. Let it marinate well. The salad tastes best a day later. It goes well with frankfurters or meatballs, but it also makes a great side dish for barbecues.