Wild Rice Salad

Cook the rice in salted boiling water. When cooked, pass it through running cold water until completely cold. Drain well and put aside.

Put the sliced bacon in a wide frying non-sticky pan and let it brown.

Clean the mushrooms with kitchen paper and, if they are larger, cut them into halves.

Add the liquid margarine to the bacon and then the mushrooms. Sauté for 5-10 minutes constantly stirring in medium heat.

In the meantime, cut and clean the pepper from seeds, slicing it into small cubes. Slice the Chinese cabbage, wash and drain.

Add the peppers and the cabbage to the mushrooms, rectify the salt and pour freshly ground pepper. Stir well and let it cook for about 3-4 minutes until the cabbage softens.

Remove from the heat and stir with the cooked rice.

Add the ham in cubes as well as the coarsely chopped walnuts. Stir well and put into the serving dish or bowl.