Rice salad with gooseberries and trout

Rice salad with gooseberries and trout

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free, healthy and balanced
Nutritional value / person: 355 kcal
, Fat: 5 g
, Carbohydrate: 53 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


5 dl water, boiling
½ tsp salt
250 g basmati, lentil & quinoa mix (e.g. Karma)


1 tbsp olive oil
1 shallot, finely chopped
300 g gooseberries
2 tbsp cane sugar
2 tbsp apple vinegar
2 tbsp water
¼ tsp salt
a little pepper


1 kohlrabi, cut into sticks
150 g smoked trout filets, torn into pieces
½ bunch dill, torn into pieces
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How it's done

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Bring the water to the boil, add the salt and rice mix, simmer (uncovered) over a low heat for approx. 10 mins., cover and leave to fluff up on the switched-off hob for approx. 5 mins., remove the pan from the heat.


Heat the oil in a pan. Sauté the shallot, add the gooseberries and sauté briefly. Add the sugar, vinegar and water, season, cover and simmer for approx. 5 mins.


Mix the kohlrabi, fish, dill and gooseberries into the rice, plate up.

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