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Rice salad with leek

updated

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Ingredients for 4 servings:

  • 1 bag of rice (125g)
  • 1 stalk(s) leek, small
  • 1 small can of peas and carrots
  • 1 small can of mushrooms, sliced
  • 4 gherkins
  • 1 bunch of radishes
  • 4 tbsp salad cream, light
  • Salt
  • Pepper, white

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

goes well with grilling

Cook the rice according to the package instructions and let cool. Finely chop the leek in a Nicer Dicer (with the large blade attachment) (or, if you don’t have one, quarter it and then cut it into small pieces) and add it to the salad. Finely chop the carrots and mix them with the peas and mushrooms (chop them a little smaller if necessary). Finely chop the gherkins and dice the radishes (using a Nicer Dicer with a small blade). Mix everything together and add the salad dressing. Season with salt and white pepper. The salad tastes best when it’s been refrigerated for a day or overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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