Rice Salad
Rice Salad | Recipe
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Rice Salad | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
75 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • For the salad:

  • 9 pincheses
    Mediterranean Vegetable Allrounder
    Give your veg the taste of the Med £3.99 £79.80/kg Incl. 0% Tax, excl. shipping
  • 250 g
    black wild rice
  • 1
    fennel bulb
  • 5 tbsp
    olive oil
  • 3
    red onions
  • 250 g
    cherry tomatoes
  • 100 g
    roasted peppers (from a jar)
  • 2
    spring onions
  • salt
  • For the dressing:

  • 1 tbsp
    mustard
  • 1 tsp
    maple syrup
  • 1 tsp
    white wine vinegar
  • 1 tbsp
    lemon juice
  • 6 tbsp
    neutral oil
  • salt, pepper

1
Preheat the oven to 200°C.


2
Prepare the rice according to packet instructions and leave to cool. Cut the fennel along the stalk into about 1 cm strips and mix thoroughly with 3 tbsp olive oil and 3 pinches of salt. Place on a baking tray lined with baking paper and roast for 30 minutes, turning halfway through.


3
Peel the red onions and cut them into segments. Mix with 2 tbsp olive oil and 3 pinches of salt. Add to the fennel on the baking tray and cook again for about 20 minutes, turning halfway through. The fennel and onions will be lightly caramelised and golden.


4
Wash and halve the cherry tomatoes. Chop the roasted peppers into about 2 cm cubes. Slice the spring onions into rings about 0.5 cm thick.


5
Mix all the ingredients for the dressing with a whisk.


6
Mix the rice and vegetables with the dressing and finally season with the Mediterranean Vegetable Allrounder.

Nutritional information: (Per person)

Calories
908
kcal

Carbohydrates
109
g

Protein
12
g

Fat
46
g

Method

1
Preheat the oven to 200°C.


2
Prepare the rice according to packet instructions and leave to cool. Cut the fennel along the stalk into about 1 cm strips and mix thoroughly with 3 tbsp olive oil and 3 pinches of salt. Place on a baking tray lined with baking paper and roast for 30 minutes, turning halfway through.


3
Peel the red onions and cut them into segments. Mix with 2 tbsp olive oil and 3 pinches of salt. Add to the fennel on the baking tray and cook again for about 20 minutes, turning halfway through. The fennel and onions will be lightly caramelised and golden.


4
Wash and halve the cherry tomatoes. Chop the roasted peppers into about 2 cm cubes. Slice the spring onions into rings about 0.5 cm thick.


5
Mix all the ingredients for the dressing with a whisk.


6
Mix the rice and vegetables with the dressing and finally season with the Mediterranean Vegetable Allrounder.

Nutritional information: (Per person)

Calories
908
kcal

Carbohydrates
109
g

Protein
12
g

Fat
46
g

Rice salad

Youre craving a fresh salad, but need it to be more filling? A rice salad is the perfect compromise. Our rice salad comes with fresh vegetables, an aromatic dressing and – thanks to Mediterranean Vegetable Allrounder – lots of flavour. Meal-prep a big batch at the weekend for easy midweek lunches!

 

Salad recipes for the summer

Alongside rice salad, a classic pasta salad is a must for summer days. Try our Italian pasta & rocket salad packed with mozzarella, tomatoes and pine nuts. Another deliciously colourful recipe to try is this Mediterranean Potato Salad. Summer has never tasted so sweet. Or spicy!

Ingredients

Persons
  • For the salad:

  • 9 pincheses
    Mediterranean Vegetable Allrounder
    Give your veg the taste of the Med £3.99 £79.80/kg Incl. 0% Tax, excl. shipping
  • 250 g
    black wild rice
  • 1
    fennel bulb
  • 5 tbsp
    olive oil
  • 3
    red onions
  • 250 g
    cherry tomatoes
  • 100 g
    roasted peppers (from a jar)
  • 2
    spring onions
  • salt
  • For the dressing:

  • 1 tbsp
    mustard
  • 1 tsp
    maple syrup
  • 1 tsp
    white wine vinegar
  • 1 tbsp
    lemon juice
  • 6 tbsp
    neutral oil
  • salt, pepper
Recipe

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