Very hearty, easy to prepare salad, rice and mushrooms.
|Cooking time 40 minutes||Number of servings 6|
Products necessary for salad. Boiled rice 2 Cup mushrooms 400g bunch of dill, 4-5 gear. garlic, lemon, soy sauce.
Mushrooms wash, dry and finely chop
Onions to chop half rings, dill very finely chopped (no stems), finely chop the garlic
Spread mushrooms on a dry pan
Evaporate the water, pour in 2 tbs. olive oil, add onion shinkovanny
Fry until Golden brown
Put in a bowl the rice, then sauteed mushrooms with onions, add finely chopped garlic
Add the fennel, sprinkle soy sauce and lemon juice and add the mayonnaise
Mix well, cover with cling film and leave in the fridge for 3 hours. Can be done in the evening and leave to soak overnight
Since the salad is very hearty, it is possible to prepare other salads, unless of course this salad will appeal to your loved ones, and to prepare light vegetable salads. Today I filed with pickles, but outside of the post served on a festive table with boiled tongue