Spicy vegetable rice salad

Ingredients for 4 servings:

• 2 tbsp oil (soybean oil)
• 250 g brown rice
• 2 tsp curry powder
• 750 ml vegetable stock
• 1 small onion(s)
• 2 tbsp lemon juice
• 1 tsp mustard
• some salt and pepper
• 1 tsp sugar
• 6 tbsp oil (soybean oil)
• 200 g zucchini, small
• 200 g mushrooms
• 150 g cherry tomatoes
• 1 bunch of basil

Instructions

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

Heat 2 tablespoons of soybean oil in a saucepan. Add the rice and curry powder and sauté briefly while stirring, then add the vegetable stock. Cover the rice and simmer over low heat for about 20 minutes. Peel and dice the onion, and mix with the lemon juice, mustard, salt, pepper, and sugar. Gradually stir in 6 tablespoons of soybean oil. Clean the vegetables. Thinly slice the zucchini and mushrooms, and halve the tomatoes. Slice the basil. In a bowl, mix the curry rice with the marinade, vegetables, and basil, and season to taste. Serve the salad warm as a vegetarian meal or as a side dish.