🍽️ Wild rice salad with fresh vegetables and herb dressing

Name: Wild rice salad with fresh vegetables and herb dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g wild rice; 1 medium kohlrabi bulb; 100 g young carrots; 100 g snow peas; 100 g spinach; 1 bunch mixed salad herbs (e.g. chives, chervil, lemon balm, borage, basil, parsley, sorrel); 1 tsp mustard; 2 tbsp lemon juice; 1 tbsp white wine vinegar; salt; pepper (from the mill); 4 tbsp sunflower oil

320 kcal · 30 min · 4 servings

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Ingredients

150 g wild rice
1 medium kohlrabi bulb
100 g young carrots
100 g snow peas
100 g spinach
1 bunch mixed salad herbs (e.g. chives, chervil, lemon balm, borage, basil, parsley, sorrel)
1 tsp mustard
2 tbsp lemon juice
1 tbsp white wine vinegar
salt
pepper (from the mill)
4 tbsp sunflower oil

Instructions

1. Place the wild rice in a pot.
2. Pour in half a liter of water and a pinch of salt.
3. Bring the mixture to a boil.
4. Reduce the heat to medium.
5. Simmer the rice covered for 35 to 40 minutes.
6. Remove the pot from the heat.
7. Drain the rice.
8. Peel the kohlrabi and carrots.
9. Cut the vegetables into sticks about half a centimeter thick.
10. Wash the snow peas.
11. Trim off the tough ends of the snow peas.
12. Wash the spinach thoroughly.
13. Let the spinach drain well.
14. Bring a pot of salted water to a boil.
15. Cook the kohlrabi and carrots for two minutes.
16. Add the snow peas.
17. Cook everything for another two minutes until the vegetables are tender-crisp.
18. Remove the vegetables with a slotted spoon.
19. Rinse the vegetables under cold water to stop the cooking process.
20. Add the spinach to the hot cooking water.
21. Let the spinach wilt briefly.
22. Remove the spinach.
23. Rinse the spinach under cold water.
24. Drain the spinach.
25. Wash the fresh herbs.
26. Dry the herbs well.
27. Chop the herb leaves finely.
28. Put mustard, lemon juice, vinegar, salt, and pepper into a bowl.
29. Whisk the ingredients well.
30. Add two to three tablespoons of warm cooking water.
31. Mix the mixture well.
32. Whisk in the oil.
33. Stir until a creamy dressing forms.
34. Toss the drained rice with the vegetables.
35. Add the herb dressing.
36. Divide the mixture onto plates.
37. Serve the salad immediately.

Nutrition per serving

kcal: 320
Protein: 8 g · Fett/Fat: 15 g · Carbs: 42 g