Oriental rice salad

Oriental rice salad

Total: 1 hr 55 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 390 kcal
, Fat: 15 g
, Carbohydrate: 53 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

200 g whole-grain rice
salted water, boiling

Sauce

1 tbsp lemon juice
2 tbsp olive oil
1 tsp fennel seeds
1 tsp ras el hanout
1 tsp salt
a little pepper

Fennel

2 fennel with greens, thinly sliced
1 tbsp olive oil
½ tsp salt

To serve

50 g baby spinach
30 g cranberries
30 g unsalted, shelled pistachios
1 pomegranate, seeds removed
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How it's done

Rice

Cook the rice in boiling salted water until soft, drain.

Sauce

Combine the lemon juice and all the other ingredients up to and including the pepper, mix well, add the rice, mix and leave to absorb for at least 1 hr.

Fennel

Mix the fennel, oil and salt, transfer to a baking tray lined with baking paper.

Bake for approx. 25 mins. in a convection oven preheated to 200°C, remove from the oven.

To serve

Add the fennel, spinach, cranberries and pistachios to the rice, mix and garnish with the pomegranate seeds.

How-tos

Cooking rice

Cooking rice

Deseeding pomegranates

Deseeding pomegranates

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