| Cook Time | 60 minutes |
| Servings |
|
Ingredients
Salad
- 0.5 glass Rice
- 1.5 glass Broth (chicken)
- 200 gram Mushrooms
- 1 tablespoon Vegetable oil
- Allspice (to taste)
- 150 gram Green bean (frozen)
- 2 cloves Garlic
- Dill (chopped)
Dressing
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic
- Salt
- Allspice (to taste)
- 1 teaspoon Maple syrup (or honey)
Ingredients
Salad
Dressing
|
|
Instructions
- Fill the rice with broth or water.
- Bring to a boil and over low heat, under a tightly closed lid, cook for 50 minutes. Let it brew for 5 minutes.
- 20 minutes before the end of cooking rice, cut the mushrooms into slices. Fry them over 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 for 1 minute to absorb the aroma.
- For the dressing, mix all the ingredients.
- Mix rice, mushrooms with beans and dill. Season the salad.
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