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🥗 Wild Bean and Rice Salad with Nectarine

435 kcal · 30 min · 4 servings

Ingredients

• Salt
• 100 g Whole grain rice
• 200 g Snipped beans
• 20 g Pumpkin seeds (1 heaped tbsp)
• 360 g Nectarine (3 Nectarines)
• 3 tbsp White balsamic vinegar
• Pepper
• Cayenne pepper
• 3 tbsp Classic vegetable broth
• 2 tbsp Safflower oil

Instructions

1. 1. Add 450 milliliters of water and a pinch of salt to a pot.
2. 2. Bring the water to a boil.
3. 3. Add the whole grain rice to the boiling water.
4. 4. Let the mixture come back to a boil briefly.
5. 5. Reduce the heat to low.
6. 6. Cover the pot with a lid.
7. 7. Cook the rice for about 25 minutes.
8. 8. Rinse the beans under running water.
9. 9. Drain the beans.
10. 10. Remove any tough strings from the beans.
11. 11. Slice the beans diagonally into pieces about 5 millimeters thick.
12. 12. Add the sliced beans to the rice.
13. 13. Cook the mixture for another 7 minutes.
14. 14. Drain the rice and bean mixture in a colander.
15. 15. Transfer the mixture to a large bowl.
16. 16. Let the mixture cool down.
17. 17. Stir the mixture occasionally while it cools.
18. 18. Place the pumpkin seeds in a dry pan.
19. 19. Toast the pumpkin seeds without any added fat.
20. 20. Transfer the toasted pumpkin seeds to a small plate.
21. 21. Let the pumpkin seeds cool.
22. 22. Wash the nectarines.
23. 23. Pat the nectarines dry.
24. 24. Halve the nectarines.
25. 25. Remove the pits from the nectarine halves.
26. 26. Cut the nectarine flesh into wedges.
27. 27. Add the nectarine wedges to the rice and bean mixture.
28. 28. Add balsamic vinegar to a small bowl.
29. 29. Add salt, pepper, and cayenne pepper to the bowl.
30. 30. Add vegetable broth to the bowl.
31. 31. Add flaxseed oil to the bowl.
32. 32. Whisk the ingredients for the dressing well together.
33. 33. Pour the dressing over the rice mixture.
34. 34. Mix everything well.
35. 35. Let the salad marinate for about 15 minutes.
36. 36. Season the salad to taste with salt and pepper.
37. 37. Transfer the salad to an airtight food storage container.
38. 38. Ensure the container holds about 1.5 liters.
39. 39. Put the cooled pumpkin seeds into a small freezer bag.
40. 40. Keep the pumpkin seeds aside until serving time.
41. 41. Toss the pumpkin seeds into the salad just before serving.

Nutrition per serving

• kcal: 435
• Protein: 9 g · Fett/Fat: 16 g · Carbs: 61 g