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🥗 Crunchy Radish and Rice Salad with Orange

227 kcal · 30 min · 4 servings

Ingredients

• 1 organic orange
• 600 ml classic vegetable broth
• 150 g whole grain rice
• 300 g small salad cucumber (1 small salad cucumber)
• 250 g radishes (preferably organic radishes; 1 bunch)
• 3 tbsp fruit vinegar
• salt
• pepper
• 2 tbsp germ oil
• 100 g smoked pork loin slices

Instructions

1. 1. Wash the orange under hot water and dry it.
2. 2. Peel thin strips from the orange peel using a vegetable peeler.
3. 3. Cut the orange in half.
4. 4. Squeeze the juice from the orange halves.
5. 5. Bring the vegetable broth together with the orange peels to a boil.
6. 6. Add the whole grain rice to the boiling broth.
7. 7. Stir the rice.
8. 8. Bring the mixture to a boil again.
9. 9. Reduce the heat to a low setting.
10. 10. Cover the pot.
11. 11. Let the rice cook for about 25 minutes.
12. 12. Remove the orange peels from the pot.
13. 13. Transfer the cooked rice into a bowl.
14. 14. Let the rice cool down.
15. 15. Wash the cucumber.
16. 16. Cut the cucumber in half lengthwise.
17. 17. Remove the inside of the cucumber halves with a teaspoon.
18. 18. Slice the deseeded cucumber into thin, round slices.
19. 19. Wash the radishes.
20. 20. Remove the tough stems from the radishes.
21. 21. Slice the radishes.
22. 22. Shake the radish greens dry.
23. 23. Pluck the leaves from the stems.
24. 24. Set the leaves aside.
25. 25. Whisk 50 milliliters of orange juice with two tablespoons of vinegar.
26. 26. Season the dressing mixture with salt and pepper.
27. 27. Add oil to the dressing mixture.
28. 28. Whisk everything well.
29. 29. Add the dressing to the cooled rice.
30. 30. Mix the dressing thoroughly with the rice.
31. 31. Add the radish slices to the rice.
32. 32. Add the cucumber slices to the rice.
33. 33. Let the salad marinate for about 15 minutes.
34. 34. Cut the cured pork shoulder into strips.
35. 35. Gently fold the pork strips into the salad.
36. 36. Cut the radish leaves into fine strips.
37. 37. Mix the leaf strips with the salad.
38. 38. Season the salad with salt and pepper to taste.
39. 39. Add the remaining vinegar.
40. 40. Add the remaining orange juice.
41. 41. Mix everything well once more.

Nutrition per serving

• kcal: 227
• Protein: 8 g · Fett/Fat: 7 g · Carbs: 31 g