Blue cheese and rice salad

Blue cheese and rice salad

Total: 25 Min. | Active: 25 Min.
vegetarian, gluten-free
Nutritional value / person: 568 kcal
, Fat: 33 g
, Carbohydrate: 48 g
, Protein: 17 g

Ingredients

2 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@bettbossi.ch

Rice

100g wild rice mix
salted water, boiling

Salad

3tbsp herbal vinegar
2tbsp olive oil
¼tsp salt
a little pepper
200g celery, thinly sliced
150g blueberries
125g blue cheese (e.g. St. Agur), broken into chunks
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How it's done

Rice

Cook the rice in boiling salted water for approx. 20 mins. until just soft, drain, rinse with cold water.

Salad

Combine the vinegar and oil in a bowl, season. Add the rice, celery and blueberries, mix together. Scatter the cheese on top.

Good to know
Tip: Mix in some finely chopped chives.

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