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🥗 Refreshing Rice and Bean Salad with Nectarine and Roasted Pumpkin Seeds

564 kcal · 30 min · 4 servings

Ingredients

• 150 g long-grain rice (parboiled)
• salt
• 300 g princess beans
• 20 g pumpkin seeds (1 heaped tbsp)
• 1 nectarine (or other seasonal fruit like apple, pear, plum)
• 2 tbsp white balsamic vinegar
• 1 tsp mustard
• pepper
• cayenne pepper
• 3 tbsp vegetable broth
• 3 tbsp olive oil

Instructions

1. 1. Bring a pot of water to a boil. Use three times as much water as rice and salt it well.
2. 2. Add the rice to the boiling salted water. Let it come to a boil briefly.
3. 3. Reduce the heat to low. Cover the pot and cook the rice according to the package instructions.
4. 4. Rinse the beans under running water. Let them drain well.
5. 5. Remove any hard ends or strings from the beans.
6. 6. Slice the beans diagonally into pieces about five millimeters thick.
7. 7. Check how much time is left for the rice. Add the beans to the rice seven minutes before it is done.
8. 8. Cook the rice and beans together for another seven minutes.
9. 9. Pour the rice and bean mixture into a colander. Let it drain completely.
10. 10. Transfer the drained mixture into a large bowl.
11. 11. Let the mixture cool down. Stir occasionally to ensure even cooling.
12. 12. Heat a pan without any fat. Add the pumpkin seeds.
13. 13. Roast the pumpkin seeds in the pan until they are fragrant and lightly browned.
14. 14. Remove the roasted pumpkin seeds from the pan. Place them on a small plate.
15. 15. Let the pumpkin seeds cool on the plate.
16. 16. Rinse the nectarine under running water.
17. 17. Cut the nectarine in half through the center.
18. 18. Remove the pit from each half.
19. 19. Cut the nectarine halves into thin wedges.
20. 20. Add the nectarine wedges to the cooled rice and bean mixture.
21. 21. Mix the nectarine thoroughly with the rice mixture.
22. 22. Take a small bowl for the dressing.
23. 23. Add balsamic vinegar to the small bowl.
24. 24. Add mustard to the vinegar.
25. 25. Season the dressing with salt and pepper.
26. 26. Add a pinch of cayenne pepper to the dressing.
27. 27. Add vegetable broth powder or concentrate to the dressing.
28. 28. Add olive oil to the dressing.
29. 29. Whisk all dressing ingredients together well until a homogeneous mixture forms.
30. 30. Pour the finished salad dressing over the rice mixture.
31. 31. Mix everything well so that the dressing is evenly distributed.
32. 32. Let the salad marinate for about fifteen minutes to allow the flavors to meld.
33. 33. Taste the salad at the end and adjust seasoning with salt and pepper.
34. 34. Sprinkle the cooled pumpkin seeds over the finished salad.

Nutrition per serving

• kcal: 564
• Protein: 13 g · Fett/Fat: 21 g · Carbs: 80 g