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🍽️ Fruity Rice Salad with Mushrooms

427 kcal · 30 min · 4 servings

Ingredients

• 300 g Rice
• Salt
• 2 red bell peppers
• 2 Papayas
• 200 g Mushrooms
• 3 tbsp Grape seed oil
• 2 tbsp Apple cider vinegar
• 2 tbsp Lemon juice
• 1 tbsp freshly chopped parsley
• Pepper (from the mill)

Instructions

1. 1. Cook the rice in salted water according to the package instructions.
2. 2. Let the rice cool down completely.
3. 3. Wash the bell peppers thoroughly.
4. 4. Cut the peppers into quarters and remove the inside (seeds and ribs).
5. 5. Remove the skin of the pepper quarters using a vegetable peeler.
6. 6. Dice the peeled peppers into small pieces.
7. 7. Peel the papayas.
8. 8. Halve the papayas and remove the seeds.
9. 9. Dice the papaya flesh into small pieces as well.
10. 10. Clean the mushrooms (remove any dirt).
11. 11. Cut the mushrooms into quarters.
12. 12. Fry the mushrooms in hot oil for 2 to 3 minutes.
13. 13. Remove the mushrooms from the pan and let them cool down briefly.
14. 14. Mix the cooled rice with the peppers, papaya, and mushrooms.
15. 15. Add vinegar and lemon juice.
16. 16. Finely chop the parsley and add it to the salad.
17. 17. Season the salad with salt and pepper to taste.

Nutrition per serving

• kcal: 427
• Protein: 10 g · Fett/Fat: 9 g · Carbs: 76 g