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


2 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


100 g wild rice mix
salted water, boiling


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


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


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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