Rice and mushroom salad

Ingredients for 4 servings:

• 200 g brown rice
• 600 ml vegetable stock
• 200 g mushrooms
• 400 g carrot(s)
• 2 yellow bell peppers
• 4 tbsp chives, in rolls
• 4 spring onions
• 200 g low-fat yogurt
• 100 g yogurt salad cream, 15% fat
• 1 pinch(s) of sugar
• ½ tsp, leveled cayenne pepper
• Salt
• pepper
• 2 tsp oil, neutral

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

with brown rice and lots of vegetables

Bring the brown rice and vegetable stock to a boil and simmer for 30-40 minutes (follow the package instructions). Add more stock if needed. Drain the rice and let it cool. Trim and thinly slice the mushrooms. Heat the oil in a pan and sauté the mushrooms. Season with salt and pepper. Then let it cool. Trim and peel the carrots and cut into sticks or coarsely grate them. Trim and finely dice the bell pepper. Thinly slice the spring onion. Combine the vegetables, spring onion, chives, and rice. Mix the yogurt with the salad dressing and season with sugar, cayenne pepper, salt, and pepper. Combine the dressing and salad ingredients. Chill for at least 1 hour and let it marinate.