Oriental rice salad

Name: Oriental rice salad
Prep time: 30 min
Total time: 115 min
Yield: 4
Ingredients: 30 g unsalted, shelled pistachios; 30 g cranberries; 2 fennel with greens , thinly sliced; 1 pomegranate , seeds removed; 50 g baby spinach; 1 tsp fennel seeds; a little pepper; 1 tsp ras el hanout; 1 ½ tsp salt; 1 tbsp lemon juice; 2 tbsp olive oil; 1 tbsp olive oil; 200 g whole-grain rice

Ingredients

4 person

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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

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4 person

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Oriental rice salad

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