Rice Salad

Here’s a light, plant-based salad that works well as both an appetizer and a main dish!

Ingredients:

• 2 ½ cups (about 1 lb) rice
• 10 oz (about 300g) marinated mushrooms, sliced
• 5 oz (about 150g) radishes, thinly sliced
• 3.5 oz (about 100g) leek, thinly sliced
• Salt and black pepper, to taste
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil

Instructions:

1. Cook the rice in salted water until tender. Drain, rinse briefly under cold water, and let it cool completely.
2. Add the sliced mushrooms, radishes, and leek.
3. Season with salt, black pepper, apple cider vinegar, and olive oil. Mix well.
4. Let the salad sit for a few minutes to allow the flavors to blend. Serve chilled or at room temperature.