Rice and mushroom salad

Ingredients for 4 servings:

• 150 g brown rice, uncooked or cooked for leftovers
• 1 tsp butter or oil, for roasting
• ¾ liter of warm water
• 1 tsp broth
• 1 red bell pepper(s)
• 2 cucumber(s) , (vinegar or lactic acid)
• 250 g mushrooms, fresh
• 1 egg yolk
• ¼ liter sunflower oil
• 1 tbsp vinegar (fruit vinegar)
• some broth, instant or salt
• some salt and pepper, from the mill to taste
• 1 cucumber(s) , (vinegar or lactic acid)
• 1 bunch of chives

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

with brown rice

Use ready-made rice (leftovers/white rice is also suitable) or lightly toast the dry rice in fat, pour on warm water, add salt and stock, and cook for about 20 minutes and let it soak for 20 minutes. The rice should be fluffy and grainy. Let it cool. For the dressing (mayonnaise): Beat the egg yolk until creamy and stir in the oil drop by drop. Season to taste with vinegar and stock or salt. Wash and dice the bell pepper and dice the cucumber. Brush the mushrooms lightly, chop them, and then either use them raw or lightly sauté them in a pan with a little fat beforehand, depending on your taste. Mix the vegetables and rice and then fold in the mayonnaise. Chill for about 30 minutes. In the meantime, finely chop the chives and prepare the cucumber slices for the garnish. After soaking, season with salt, pepper, and vinegar if desired, and garnish.