Black rice salad with cherries

Black rice salad with cherries

Total: 1 hr | Active: 1 hr
gluten-free, healthy and balanced
Nutritional value / people: 513 kcal
, Fat: 21 g
, Carbohydrate: 60 g
, Protein: 18 g


4 people


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


2 tsp mustard
6 tbsp balsamic vinegar
3 tbsp olive oil
2 tsp honey
½ tsp salt


1 shallot
1 tbsp olive oil
4 dl water
250 g Venere rice
1 bay leaf
1 tsp salt
a little pepper


200 g celery
250 g cherries
½ bunch dill
125 g Trout fillets, smoked
125 g mozzarella
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How it's done

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Mix the mustard, balsamic, oil, honey and salt in a large bowl.


Finely chop the shallot. Heat the oil in a pan. Sauté the shallot.

Pour in the water, add the rice and bay leaf, season, bring to the boil. Cover and cook over a medium heat for approx. 40 mins., stirring occasionally.

Drain the rice if necessary, allow to cool slightly, add to the dressing, mix.


Cut the celery into thin slices, pit the cherries and roughly chop the dill, add everything to the rice, mix.

Plate up the salad. Cut or tear the trout fillets and mozzarella into pieces, arrange on top.

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