Oriental Rice Salad


Total time: 1hr 55m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 390 Kcal, 8g Protein, 53g Carbohydrates, 15g Fat


Ingredients

  • Rice
  • 200 g whole-grain rice
  • saltwater, boiling
  • Sauce
  • 1 tbsp. lemon juice
  • 1 tsp. fennel seeds
  • 2 tbsp. olive oil
  • 1 tsp. ras el hanout
  • 1 tsp. salt
  • a little pepper
  • Fennel
  • 2 fennel with greens, cut into thin segments
  • 1 tbsp. olive oil
  • 0.5 tsp. salt
  • Serve
  • 50 g baby spinach
  • 30 g cranberries
  • 1 pomegranate, insides removed
  • 30 g unsalted, shelled pistachios

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Instructions

  • 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.
  • Serve

    Add the fennel, spinach, cranberries and pistachios to the rice, mix and garnish with the pomegranate seeds.

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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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