Rice salad

Name: Rice salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 3 discs Kasseler (boneless); 2 TABLESPOONS Oil; 200 g Spring onions; 200 g cherry tomatoes; 1 can(s) (425 ml) Vegetable corn; 250 g Skimmed milk yoghurt; 100 g Salad Mayonnaise; 2 TABLESPOONS coarse mustard; 7-10 Tbsp white pepper; 1 pinch Sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
3 discs Kasseler (boneless)
2 TABLESPOONS Oil
200 g Spring onions
200 g cherry tomatoes
1 can(s) (425 ml) Vegetable corn
250 g Skimmed milk yoghurt
100 g Salad Mayonnaise
2 TABLESPOONS coarse mustard
7-10 Tbsp white pepper
1 pinch Sugar

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Cut smoked pork loin into wide strips. Heat oil in a pan. Fry the meat in it for about 5 minutes all around, take it out. Clean and wash spring onions and
2
Clean, wash and halve the tomatoes. Drain the corn. Mix yoghurt, mayonnaise and mustard. Season with salt, pepper and sugar. Drain rice and let it drain. Mix salad ingredients, arrange on plates.
3
Add a dollop of yogurt sauce. Serve the rest of the sauce separately.