Black rice salad with cherries

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 513 Kcal, 18g Protein, 60g Carbohydrates, 21g Fat


  • Dressing
  • 2 tsp mustard
  • 6 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 2 tsp honey
  • 0.5 tsp salt
  • Rice
  • 1 shallot
  • 1 tbsp olive oil
  • 4 dl water
  • 250 g Venere rice
  • 1 bay leaf
  • 1 tsp salt
  • a little pepper
  • Salad
  • 200 g celery
  • 250 g cherries
  • 0.5 bunch dill
  • 125 g Trout fillets, smoked
  • 125 g mozzarella

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  • Dressing

    Mix the mustard, balsamic, oil, honey and salt in a large bowl.
  • Rice

    Finely chop the shallot. Heat the oil in a pan. Sauté the shallot.
  • Pour in the water, add the rice and bay leaf, season, bring to the boil. Cover and cook over a medium heat for approx. 40 mins., stirring occasionally.
  • Drain the rice if necessary, allow to cool slightly, add to the dressing, mix.
  • Salad

    Cut the celery into thin slices, pit the cherries and roughly chop the dill, add everything to the rice, mix.
  • Plate up the salad. Cut or tear the trout fillets and mozzarella into pieces, arrange on top.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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