Corn & rice salad

Corn & rice salad

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 410 kcal
, Fat: 13 g
, Carbohydrate: 61 g
, Protein: 11 g

Ingredients

2 people

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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@bettybossi.ch

Rice

100 g wild rice mix
salted water, boiling
clarified butter
480 g cooked corn cobs

Dressing

150 g plain greek yoghurt
1 ½ tbsp white wine vinegar
1 bunch coriander, finely chopped
¼ tsp salt
a little pepper
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How it's done

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Rice

Cook the rice in boiling salted water for approx. 20 mins. until just soft, drain, rinse with cold water. Heat the butter in a frying pan, brown the corn cobs all over for approx. 5 mins. Remove the corn from the cobs using a knife, mix with the rice.

Dressing

Mix the yoghurt with the vinegar and coriander, season. Mix the rice with half of the dressing, plate up. Drizzle the remainder of the dressing on top.

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