rice salad

Ingredients for 4 servings:

• 2 cups long grain rice
• 4 cups broth
• 1 bay leaf
• 6 peppercorns
• 1 small can of peas
• 1 small can of corn
• 2 Vienna sausages
• 200 g Gouda Spicy
• 1 tsp mustard, medium hot
• 5 tbsp wine vinegar
• e.g. salt and pepper
• 7 tbsp oil
• 1 bunch of chives
• 4 spring onions

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 5 minutes

Place the rice and stock in a saucepan. Add the bay leaf and peppercorns in a tea strainer. Simmer until the rice is tender. Remove the tea strainer, let the rice cool, and transfer it to a large bowl. Add the drained peas and sweetcorn. Thinly slice the sausages and finely dice the cheese. Add both and stir well. For the dressing, combine the mustard, vinegar, and spices. Whisk in the oil until smooth. Finely dice the chives and spring onions and add. Let the marinade marinate overnight. The next morning, pour it over the rice salad, stir well, and let it marinate again until ready to serve. Tip: If the meal already includes meat, I leave the sausages out of the rice salad.