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🥗 Cheese Rice Salad

662 kcal · 30 min · 4 servings

Ingredients

• 200 g wild rice mix
• salt
• 1 tbsp pine nuts
• 3 tbsp white wine vinegar
• 1 tsp maple syrup
• 2 tbsp sunflower oil
• 1 tbsp walnut oil
• pepper from the mill
• 1 medium zucchini
• 1 yellow bell pepper
• 4 small tomatoes
• 400 g semi-hard sliced cheese (e.g. medium-aged Gouda)
• fresh basil

Instructions

1. 1. Cook the rice mixture in salted water according to the package instructions. Drain the rice and let it drain well. Toast the pine nuts in a pan without fat until golden brown. Remove them from the pan and set aside.
2. 2. Whisk vinegar, syrup, oils, salt, and pepper in a bowl to make the dressing. Slice the zucchini into thin rounds. Clean the bell pepper and cut it into thin strips. Slice the tomatoes. Cut the cheese into small cubes.
3. 3. Arrange the prepared ingredients on plates. Drizzle the dressing over them. Sprinkle with basil leaves and the toasted pine nuts. Serve the dish.

Nutrition per serving

• kcal: 662
• Protein: 33 g · Fett/Fat: 39 g · Carbs: 43 g