Fresh salad with rice substitute

Preparation

1. Cook the rice substitute in 500 ml of boiling water for 8 minutes, then rinse with cold water.
2. Peel the carrots, cucumber and wash the radishes. Cut the carrots into thin strips with a vegetable peeler, cut the cucumber into sticks, slice the radishes and cut the tomatoes into quarters.
3. Arrange the rice in a round cookie cutter. Place the cucumber sticks on top, followed by the carrot slices, and finish with the tomatoes and radishes.