← All recipes

🥗 Fresh green rice salad with cucumber yogurt dip and roasted cashews

528 kcal · 30 min · 4 servings

Ingredients

• Iodized salt (with fluoride)
• 250 g reis-fit (natural rice 8 minutes)
• 300 g peas (frozen)
• 1 cucumber (500 g)
• 1 bunch spring onions (150 g)
• 80 g spinach
• 1 bunch mint (20 g)
• 3 tbsp rapeseed oil
• 1 tbsp apple cider vinegar
• 1 tbsp mustard
• pepper
• 1 organic lemon
• 250 g yogurt (1.5% fat)
• 1 pinch cinnamon
• 60 g cashew nuts

Instructions

1. 1. Bring 500 milliliters of water with half a teaspoon of salt to a boil in a pot.
2. 2. Add the brown rice and stir once.
3. 3. Simmer the rice on low heat in a covered pot for 8 to 10 minutes until the water is absorbed.
4. 4. Loosen the rice in the pot briefly with a fork.
5. 5. Let the rice rest in the covered pot on the turned-off stove burner for a few minutes.
6. 6. Let the rice cool down slightly.
7. 7. Cook the peas in boiling water for about 4 to 5 minutes.
8. 8. Rinse the peas cold in a sieve and let them drain.
9. 9. Wash the cucumber and cut it in half lengthwise.
10. 10. Set one of the cucumber halves aside.
11. 11. Cut the other cucumber half in half lengthwise.
12. 12. Slice this half into rounds.
13. 13. Wash and clean the spring onions.
14. 14. Slice the spring onions into rings.
15. 15. Wash the spinach and spin it dry.
16. 16. Cut the spinach into strips.
17. 17. Wash the mint and shake it dry.
18. 18. Pluck the mint leaves from the stems.
19. 19. Slice half of the mint leaves into fine strips.
20. 20. Set the remaining mint aside.
21. 21. Add the peas, cucumber slices, spring onions, spinach, and mint strips to a large bowl.
22. 22. Whisk rapeseed oil, vinegar, and mustard vigorously together.
23. 23. Season the dressing with salt and pepper.
24. 24. Pour the dressing over the vegetables.
25. 25. Toss everything well together.
26. 26. Slice the reserved cucumber half lengthwise into slices first.
27. 27. Then cut these slices into fine sticks.
28. 28. Finely chop the remaining mint.
29. 29. Rinse the lemon hot and dry it.
30. 30. Grate the zest of the lemon.
31. 31. Cut the lemon in half.
32. 32. Squeeze the juice of the lemon.
33. 33. Mix the cucumber sticks, chopped mint, and lemon zest with yogurt.
34. 34. Season the dip with salt, pepper, and cinnamon.
35. 35. Add 1 to 2 dashes of lemon juice.
36. 36. Chop the cashew nuts coarsely.
37. 37. Add the rice to the vegetables.
38. 38. Mix the rice thoroughly with the vegetables.
39. 39. Divide the salad onto 4 plates.
40. 40. Top the rice salad with the cucumber yogurt dip.
41. 41. Sprinkle the salad with the cashew nuts.
42. 42. Serve the salad.

Nutrition per serving

• kcal: 528
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 70 g