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🍰 Orange salad with rice pudding and pomegranate

397 kcal · 30 min · 4 servings

Ingredients

• 1 vanilla pod
• 30 g butter (2 tbsp)
• 150 g whole grain milk rice
• 500 ml rice drink (rice milk)
• 40 g rice syrup (4 tbsp)
• 2 organic oranges
• 1 pomegranate
• 45 g cashew nuts (broken; 2 tbsp)

Instructions

1. 1. Cut the vanilla pod in half lengthwise.
2. 2. Melt the butter in a pot.
3. 3. Add the rice and sweat it for 2 minutes over medium heat.
4. 4. Deglaze the mixture with rice drink.
5. 5. Add the halved vanilla pod and 2 tablespoons of rice syrup.
6. 6. Let the rice pudding simmer on low heat for about 35 minutes, stirring occasionally.
7. 7. Rinse the oranges under hot water and dry them.
8. 8. Grate the zest from half an orange.
9. 9. Peel the oranges and cut them into pieces.
10. 10. Halve the pomegranate and remove the seeds from the fruit.
11. 11. Mix the orange pieces with the pomegranate seeds, orange zest, and remaining rice syrup.
12. 12. Toast the cashew pieces in a hot pan without fat for about 5 minutes over medium heat.
13. 13. Plate the rice pudding with the orange salad.
14. 14. Sprinkle the dish with the toasted cashew pieces.

Nutrition per serving

• kcal: 397
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 58 g