Whole Rice Salad with Mushrooms

Steam the rice according to package instructions until soft and let cool.

Soak dried mushrooms in water for one hour and finally boil until soft.

Clean mushrooms and cut into slices. Fry in olive oil.

Peel and finely chop onion and garlic, fry in a little olive oil.

Now mix rice, mushrooms, onion and garlic and season strongly with olive oil, juice and grated juice of an organic lemon, herb salt and ground pepper.

Chop the parsley and stir into the rice salad.

Refrigerate the salad for at least one hour and let it infuse. Half an hour before eating, remove from the refrigerator so that it can warm up to room temperature again.

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