Oriental rice salad

Oriental rice salad

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


4 person


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


200 g whole-grain rice
salted water, boiling


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


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

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


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.


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.


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