Vegetable rice salad

Ingredients for 2 servings:

• 80 g rice, red
• 200 g cucumber(s)
• 2 thin spring onions
• 1 bell pepper(s), red
• ½ bell pepper(s), green
• 20 g curd, 20%
• 60 g yogurt
• 1 tbsp milk
• 70 g vegetable stock
• 1 tsp mustard
• 1 tbsp lemon juice
• Salt and pepper, mixed, from the mill
• n. B. Chives, fresh

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

a salad for two

Cook the rice according to the package instructions, drain thoroughly, rinse with cold water, and let it drain. Mix the dressing ingredients in a large bowl. Add the finely chopped chives and the cooled rice. Quarter the cucumber, remove the seeds, dice finely, and mix with the rice. Do the same with the cleaned and finely chopped spring onions. Quarter both bell peppers, remove the seeds, and dice them, stir into the rice, and season to taste. If the salad seems too dry, add a little more broth—the salad should be crisp and juicy in the mouth. Arrange the salad in a glass, garnish, and serve.