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🥗 Fruity Rice and Vegetable Salad with Snow Peas

246 kcal · 30 min · 4 servings

Ingredients

• 200 g red Camargue rice
• salt
• 6 tbsp classic vegetable broth
• 3 tbsp red wine vinegar
• 2 tsp apple syrup
• pepper
• 2 tbsp olive oil
• 150 g snow peas
• 100 g Lollo bionda
• 40 g baby spinach (1 handful)
• 100 g cherry tomatoes
• 0.5 bunch flat-leaf parsley

Instructions

1. 1. Put the rice, 600 milliliters of water, and a pinch of salt into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Reduce the heat to low and cover the pot.
4. 4. Let the rice cook for about 50 minutes until tender.
5. 5. Drain the cooked rice in a colander.
6. 6. Let the rice drain completely.
7. 7. Let the rice cool down for about 40 minutes.
8. 8. Whisk vegetable broth, vinegar, apple syrup, salt, and pepper in a small bowl.
9. 9. Stir the oil into the dressing mixture.
10. 10. Bring 300 milliliters of salted water to a boil in a pot.
11. 11. Thoroughly wash the snow peas.
12. 12. Remove the tough strings and stems from the snow peas.
13. 13. Cut the snow peas in half crosswise to create three pieces per pod.
14. 14. Add the snow peas to the boiling salted water.
15. 15. Cook the snow peas for about one minute.
16. 16. Drain the snow peas.
17. 17. Rinse the snow peas briefly under cold running water to stop the cooking process.
18. 18. Let the snow peas drain well.
19. 19. Place the snow peas in a large salad bowl.
20. 20. Remove the tough stems and wilted leaves from the Lollo Bionda lettuce.
21. 21. Wash the Lollo Bionda lettuce.
22. 22. Dry the Lollo Bionda lettuce in a salad spinner.
23. 23. Cut the Lollo Bionda lettuce into bite-sized pieces.
24. 24. Remove the tough stems and wilted leaves from the spinach.
25. 25. Wash the spinach.
26. 26. Dry the spinach in a salad spinner.
27. 27. Add the Lollo Bionda lettuce and spinach to the bowl with the snow peas.
28. 28. Wash the cherry tomatoes.
29. 29. Cut the cherry tomatoes into quarters.
30. 30. Wash the parsley.
31. 31. Spin the parsley dry.
32. 32. Pluck the parsley leaves from the stems.
33. 33. Finely chop the parsley leaves.
34. 34. Add the cherry tomatoes and parsley to the salad bowl.
35. 35. Add the cooled rice to the other ingredients in the bowl.
36. 36. Gently mix all ingredients together.
37. 37. Whisk the salad dressing vigorously again.
38. 38. Stir the salad dressing into the rice salad.
39. 39. Season the salad with salt and pepper to taste.
40. 40. Serve the salad.

Nutrition per serving

• kcal: 246
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 41 g