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Cook the rice according to the instructions on the package. Rinse the cooked rice under cold water to prevent the rice from sticking and drain it in a sieve.
Remove the seeds from the tomatoes and cut into cubes. Chop the onion finely. Remove the seeds from the peppers and cut into small cubes. Cut the mushrooms in little pieces.
Stir fry the onions and yellow pepper in 1 tablespoon of olive oil for 5 minutes. Season with a crumbled vegetable stock cube and Provencal herbs. Let it cool off.
Put the rice in a salad bowl and settle the tomatoes, peas, onion, mushrooms and bell pepper.
Heat the frankfurters at 900W for 1 minute. Cut them into small pieces.
Make a vinaigrette of 3 tablespoons olive oil and 2 tablespoons apple cider vinegar. Season with pepper.
Pour the vinaigrette over the rice salad and carefully spoon all ingredients through the rice.