← All recipes

🍽️ Light Rice and Asparagus Salad with Nuts

413 kcal · 30 min · 4 servings

Ingredients

• 250 g wild rice
• salt
• 0.5 tsp ground cumin
• 30 g hazelnut kernels
• 250 g green asparagus
• 3 spring onions
• 1 handful parsley
• 1 untreated orange
• 2 tbsp white wine vinegar
• 2 tbsp nut oil
• 2 tbsp rapeseed oil
• pepper (from the mill)

Instructions

1. 1. Put the wild rice, 500 milliliters of water, a pinch of salt, and cumin into a pot.
2. 2. Bring the mixture to a boil on the stove.
3. 3. Reduce the heat to the lowest setting.
4. 4. Let the rice simmer gently for about 40 minutes.
5. 5. Remove the pot from the heat and let the rice cool down completely.
6. 6. Roughly chop the nuts.
7. 7. Roast the nuts in a pan without adding extra fat until they smell fragrant.
8. 8. Immediately transfer the roasted nuts into a bowl so they do not burn.
9. 9. Let the nuts cool down as well.
10. 10. Wash the asparagus thoroughly.
11. 11. Peel the bottom third of the asparagus stalks.
12. 12. Boil the asparagus in salted water for about 5 minutes (this is called blanching, meaning short cooking in boiling water).
13. 13. Drain the asparagus.
14. 14. Shock it immediately with cold water to stop the cooking process.
15. 15. Let the asparagus drain well.
16. 16. Cut the asparagus into small pieces.
17. 17. Wash the spring onions.
18. 18. Trim the green ends of the spring onions.
19. 19. Slice the spring onions into thin rings.
20. 20. Wash the parsley.
21. 21. Shake the parsley dry.
22. 22. Pluck the parsley leaves off the stems.
23. 23. Chop the parsley leaves roughly.
24. 24. Wash the orange under hot water.
25. 25. Dry the orange.
26. 26. Grate the orange zest finely.
27. 27. Squeeze out the juice of the orange.
28. 28. Put the vinegar, 2 tablespoons of orange juice, and both oils into a small bowl.
29. 29. Whisk the ingredients for the dressing well together.
30. 30. Season the dressing to taste with salt and pepper.

Nutrition per serving

• kcal: 413
• Protein: 13 g · Fett/Fat: 16 g · Carbs: 54 g