| Cook Time | 60 minutes |
| Servings |
Ingredients
Salad
- 0.5 glass Rice
- 1.5 glass Broth (chicken)
- 200 gram Mushrooms
- 1 tablespoon Vegetable oil
- Black pepper, salt (to taste)
- 150 gram Green bean (frozen)
- 2 cloves garlic
- Dill (chopped)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon Balsamic
- Salt
- Black pepper, salt (to taste)
- 1 teaspoon Maple syrup (or honey)
Ingredients
Salad
Dressing
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Instructions
- Rice pour broth or water.
- Bring to a boil and over low heat, under a tightly closed lid, cook for 50 minutes. Let stand for 5 minutes.
- 20 minutes before the end of cooking the rice, slice the mushrooms. Fry them on high heat, in vegetable oil for 10 minutes.
- Add the beans (do not defrost), continue to fry for another 5 minutes. Add salt, pepper and garlic. Warm up 1 minute to go in the aroma.
- For dressing mix all ingredients.
- Mix rice, mushrooms with beans and dill. Season the salad.
