Go taking varoma and basket that we are going to cook all the ingredients of this rice salad in one step.

We will cook the eggs in the varoma container, the corn and the shrooms on his tray and the rice in the basket.

To these ingredients we will later add a few tablespoons of canned corn, some olives, oil and salt. so of simple.

You can serve it in small bowls as I have done in this case. You will have an ideal garnish for any meat or fish dish.

Rice salad, with mushrooms and peas

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A quick salad that you can adapt with the ingredients you have at home

We put the two eggs in the varoma container (whole, we are going to cook them so that they are hard-boiled eggs).
In the varoma tray we put the frozen peas and the cleaned and quartered mushrooms.
We put the water in the glass (1200 g) and a little salt. Place the basket inside and pour the rice into the basket. We put the lid and, without putting the cup, we place the varoma in its position, with its lid on. We program 20 minutes, varoma temperature, speed 2.
At the end of the time, we remove the varoma and reserve it.
With the help of the spatula we remove the basket from the glass and put it under the tap, to cool the rice and make it loose.
Put the well-drained rice in a large bowl. Add the peas and mushrooms.
Add about 4 tablespoons of corn and also the olives.
Peel the eggs, chop them and add them to the rest of the ingredients.
We add oil, a little salt if we consider it necessary and mix well.
And now we have our salad ready to serve.