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

Ingredients

4 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

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

Gooseberries

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

Salad

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

Rice

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.

Gooseberries

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.

Salad

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

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