| Cook Time | 20 minutes |
| Servings |
Ingredients
- 2 pieces Rice
- 2 pieces Cucumber
- 2 pieces Carrot
- 1 bunch Radish
- 1 piece Onion
- 1 bunch Dill
- 1 tablespoon Mustard
- 3 tablespoons Vinegar
- 4 tablespoons Vegetable oil
- 1 tablespoon Sour cream
- Black pepper to taste
Ingredients
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Instructions
- products.
- Boil the rice according to the instructions on the package - it takes about 15 minutes for everything, but for now it is cooked... You can prepare vegetables-carrots, radishes, cucumber, I RUB on a grater (there are such graters "for carrots in Korean"), cut the onion into half rings. Greens are very finely chopped - I take dill for this salad, sometimes borage and necessarily young radish leaves - they have a lot of vitamins!
- While we have sliced everything-the rice is ready-release it from the bag and let it cool.
- We do not waste time, but prepare the dressing - in a bowl, combine the mustard with vinegar, constantly stirring, pour in the oil slowly - the mass will become slightly viscous, clouded...
- And without ceasing to stir, add sour cream, pepper and salt to taste - all well padded. The dressing is ready.
- In the salad bowl, add the cooled rice to the vegetables, mix the dressing and call everyone to the table!
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