Herb & rice salad

Herb & rice salad

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 458 kcal
, Fat: 18 g
, Carbohydrate: 63 g
, Protein: 10 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


250 g perfumed rice
4 dl water
1 stick lemongrass , squeezed
2 cm ginger, finely grated
1 kaffir lime leaf (Thai-Kit)


2 limes, rinsed with hot water, dabbed dry, use a little grated zest and the juice
3 tbsp toasted sesame oil
2 tbsp liquid honey
1 tsp salt
a little pepper
1 red chilli, deseeded, finely chopped
2 tbsp black sesame seeds


60 g salted peanuts
1 bunch coriander, roughly chopped
1 bunch Thai basil, roughly chopped
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How it's done

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Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water to the boil with the lemongrass, ginger, kaffir lime leaf and rice. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up for approx. 10 mins. (do not remove the lid). Separate the rice with a fork, remove the lemongrass stick and kaffir lime leaf.


Combine the lime zest and juice with the oil and honey, season. Add the chilli and sesame with the rice, mix.


Dry-roast the peanuts in a non-stick frying pan. Mix the peanuts and herbs into the rice.

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