Oriental rice salad
Ingredients
for 4 person
200 g | whole-grain rice |
salted water, boiling |
1 tbsp | lemon juice |
2 tbsp | olive oil |
1 tsp | fennel seeds |
1 tsp | ras el hanout |
1 tsp | salt |
a little | pepper |
2 | fennel with greens, thinly sliced |
1 tbsp | olive oil |
½ tsp | salt |
50 g | baby spinach |
30 g | cranberry |
30 g | unsalted, shelled pistachios |
1 | pomegranate, seeds removed |
How it's done
Rice
Cook the rice in boiling salted water until soft, drain.
Sauce
Combine the lemon juice and all the other ingredients up to and including the pepper, mix well, add the rice, mix and leave to absorb for at least 1 hr.
Fennel
Mix the fennel, oil and salt, transfer to a baking tray lined with baking paper.
Bake for approx. 25 mins. in a convection oven preheated to 200°C, remove from the oven.
To serve
Add the fennel, spinach, cranberries and pistachios to the rice, mix and garnish with the pomegranate seeds.
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