Rice Salad with Vegetables | Healthy and Easy Recipe

INGREDIENTS:

• 200 g long grain rice
• 4 dl of water
• Salt
• 200 g of corn
• 200 g of peas
• 1 red pepper
• 1 small fungus
• 100 g black olives
(without seeds)
• ¼ dl of vinegar
• 1 teaspoon mustard
• Pepper
• ¾ dl of oil
• 6 parsley plants

PREPARATION:

Wash the rice several times under running water until the water runs clear. In a pan, add the rice, add water (it should be 2 cm above the surface of the rice) and a pinch of salt and let it cook.

Cook the corn and frozen peas in water for about 10 minutes (over medium heat). Rinse under cold water and drain.

Cut the red pepper, mushroom and olives into pieces. Place them in a bowl, pour boiling water over them for about 1 minute. Rinse under cold water and drain.

Mix the vinegar or lemon juice, mustard, salt and pepper. Slowly add the oil and blend until you obtain a homogeneous sauce. Add the finely chopped mint leaves and parsley.

On a platter, mix the rice with the vegetables and pour over the sauce and serve.