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🍽️ Fruity Rice Salad with Pesto

415 kcal · 30 min · 4 servings

Ingredients

• 250 g long-grain rice
• salt
• 50 g crème fraîche
• 120 g arugula pesto (1 jar)
• 1 sweet-sour apple
• 50 g walnut kernels
• salt
• pepper from the mill
• apple wedges (and wild herbs for garnishing)

Instructions

1. 1. Rinse the rice in a sieve under running water.
2. 2. Bring the rice and water (double the amount, lightly salted) to a boil.
3. 3. Let the rice steam covered on very low heat for about 25 minutes.
4. 4. Toast the walnuts in a non-stick pan without fat.
5. 5. Let the walnuts cool down completely.
6. 6. Chop the cooled walnuts coarsely.
7. 7. Peel the apple if you wish.
8. 8. Halve the apple and remove the core.
9. 9. Cut the apple flesh into small cubes.
10. 10. Place the cooled rice into a large bowl.
11. 11. Mix the crème fraîche with the pesto.
12. 12. Season the pesto and crème fraîche mixture with salt and pepper.
13. 13. Stir the apple cubes and two-thirds of the chopped walnuts into the sauce.
14. 14. Fold the rice and pesto mixture into the rice.
15. 15. Let the salad chill covered in the refrigerator for about 1 hour.
16. 16. Serve the salad garnished with apple wedges or slices and wild herbs.

Nutrition per serving

• kcal: 415
• Protein: 9 g · Fett/Fat: 25 g · Carbs: 42 g