Defiger Rice Salad with Mayonnaise

Ingredients

• 150 g long grain rice
• 2 tbsp oil
• 2 tbsp diced onion
• 300 ml meat broth
• Salt
• 1 tsp paprika powder
• paprika peppers (one red and one green each)
• 100 g Hungarian salami
• 100 g Emmental cheese
• 1 peppercorn
• 1 bunch parsley
• 100 g canned corn kernels
• 3 tbsp mayonnaise
• 100 g Sour cream
• 2 tbsp ketchup
• 3 tbsp white wine vinegar
• Salt
• Pepper

Instructions

1. 1.

   Heat oil in a pot and sauté the diced onions, add the rice and stir over medium heat, sprinkle with paprika powder and pour in broth. Bring to a boil once, then cover and simmer on low for 20 minutes. Let the rice cool. Halve the peppers, remove seeds, wash and cut into thin strips. Cut salami and cheese into 4 cm long strips. Wash parsley and finely chop, wash peppercorns and finely chop as well. Mix all ingredients with corn kernels under the rice.

2. 2.

   Whisk mayonnaise with ketchup and sour cream, season with vinegar, salt, and pepper. Combine the salad sauce with the rice thoroughly, let it rest for at least 30 minutes, taste again, and serve.