Recipes
Rice Salad

Rice Salad | Recipe

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Rice Salad | Recipe

Name: Rice Salad
Cook time: 75 min
Yield: 2 Personen
Ingredients: 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; 2 tsp JS Mediterranean Vegetable Allrounder; 1 tbsp mustard; 1 tsp maple syrup; 1 tsp white wine vinegar; 1 tbsp lemon juice; 6 tbsp neutral oil; salt, pepper

Nils – Head Chef

Rating:

0 % of 100

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Cooking Time:

75 min

Difficulty:

Easy

Persons

Ingredients

For the salad:
2 tsp

Mediterranean Vegetable Allrounder
Give your veg the taste of the Med £2.39 £47.80/kg incl. 0% tax, excl. shipping
Discover more products
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

Method

Preheat the oven to 200°C.

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.

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.

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.

Mix all the ingredients for the dressing with a whisk.

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

Preheat the oven to 200°C.

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.

Mix all the ingredients for the dressing with a whisk.

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

You’re 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:
2 tsp

Mediterranean Vegetable Allrounder
Give your veg the taste of the Med £2.39 £47.80/kg incl. 0% tax, excl. shipping
Discover more products
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

Rice Salad | Recipe

Ingredients

For the salad:

For the dressing:

Method

Rice salad

Salad recipes for the summer

For the salad:

For the dressing:

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