Rice salad with gooseberries and trout


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 355 Kcal, 18g Protein, 53g Carbohydrates, 5g Fat


Ingredients

  • Rice
  • 250 g basmati, lentil & quinoa mix (e.g. Karma)
  • 5 dl water, boiling
  • 0.5 tsp salt
  • Gooseberries
  • 300 g gooseberries
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 tbsp cane sugar
  • 2 tbsp apple vinegar
  • 2 tbsp water
  • a little pepper
  • 0.25 tsp salt
  • Salad
  • 1 kohlrabi, cut into sticks
  • 0.5 bunch dill, torn into pieces
  • 150 g smoked trout filets, torn into pieces

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Instructions

  • Rice

    Bring the water to the boil, add the salt and rice mix, simmer (uncovered) over a low heat for approx. 10 mins., cover and leave to fluff up on the switched-off hob for approx. 5 mins., remove the pan from the heat.
  • Gooseberries

    Heat the oil in a pan. Sauté the shallot, add the gooseberries and sauté briefly. Add the sugar, vinegar and water, season, cover and simmer for approx. 5 mins.
  • Salad

    Mix the kohlrabi, fish, dill and gooseberries into the rice, plate up.

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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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