For 4 people
The salad has 3 layers.
Ingredients for the rice layer:
7oz. (200g) Black rice
1/3 cup crushed Cashew nuts (you can crush them in a little kitchen plastic bag)
15-20 sundried Tomatos in Olive oil
1-2 Tbsp. Lemon juice
4Tbsp. Olive Oil (You can also take the oil from the glass with the tomatoes)
2 Tbsp. Soy Yoghurt
1 Tbsp. vegan Mayonnaise
Cook the rice. Then let it cool.
Mix the Olive Oil, Lemon Juice, Soy Yoghurt, Mayonnaise, Salt, Pepper and Mustard in a Bowl to a creamy salad dressing. You can add some dried Chili for some extra taste.
When the rice is cooled down, mix it with the Salad dressing and add the cashew nuts. Then you chop the sun dried tomatoes and mix it with the rice salad.
Ingredients for the Pepper Chutney Layer:
3 red peppers
2 Tbsp White balsamico vinegar
1 Tbsp fine brown sugar
Dice the peppers and chop up the onion. Add olive oil (about 4 tbsp.) in a frying pan and cook the peppers and onion in it. Cook them on a higher heat for about 10, then you can turn the heat a little bit down and add the sugar, salt and pepper to it, then the vinegar. Let it cook for about 15 more min. Then let it cool off on the side.
Ingredients for the mushroom layer:
11oz (300g) Mushrooms
1 clove of Garlic
3 Tbsp. of Salad seed mix
Chop up the mushrooms and the garlic in little pices. Put them in the frying pan and cook them in about 6 Tbsp of Olive oil with salt and pepper until the are cooked and soft. Then cook them on a higher heat to get them crunchy. Stay next to the pan and stir once in a while, so they won’t burn. 2 min. before you’re done you add 3 Tbsp. of the salad seed mix. (If you don’t have that, add seeds you like. Sesame, pumpkin seeds, sunflower seed etc.). You prepare this layer just before serving, cause this layer should be served warm.
Arrange the layers and serve! Enjoy!!!