rice salad

Ingredients for 4 servings:

• 1 onion(s)
• 5 tbsp oil
• 200 g rice (long grain rice)
• ½ liter meat broth
• 4 tbsp vinegar
• 1 can of mushrooms
• 1 red bell pepper(s)
• 250 g ham, cooked
• ½ cucumber(s)
• salt and pepper
• dill
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(cold ham risotto)

Peel and dice the onion, and sauté in 2 tablespoons of oil until translucent. Add the washed, drained rice and sauté briefly. Pour in the meat broth and simmer over low heat until the rice swells. Mix in the remaining oil and vinegar. Let the rice cool. Drain the mushrooms (if you like, you can also use fresh mushrooms; slice and fry them). Trim and dice the bell pepper. Peel, halve, deseed, and slice the cucumber. Mix the vegetables into the rice. Fold in the dill and chopped parsley. Season to taste with salt, pepper, and a little more vinegar, if desired.