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🍽️ Fresh Rice and Broccoli Salad with Orange

400 kcal · 30 min · 4 servings

Ingredients

• 250 g basmati rice
• salt
• 1 broccoli
• 200 g tomatoes
• 1 unwaxed orange
• 1 tbsp mustard
• 5 tbsp olive oil
• pepper (from the mill)
• 1 pinch Piment d'Espelette

Instructions

1. 1. Cook the rice in salted water according to the package instructions.
2. 2. Drain the rice and let it drip dry.
3. 3. Let the rice cool down completely.
4. 4. Cut the broccoli into small florets.
5. 5. Blanch (cook briefly in boiling water) the broccoli florets for about 3 minutes in a little salted water.
6. 6. Shock (cool them down quickly) the broccoli immediately in ice water.
7. 7. Let the broccoli drain well.
8. 8. Remove the hard stem bases from the tomatoes.
9. 9. Dip the tomatoes in boiling water for about 30 seconds.
10. 10. Rinse the tomatoes with cold water.
11. 11. Peel off the tomato skin.
12. 12. Dice the tomato flesh.
13. 13. Wash the orange thoroughly with hot water.
14. 14. Peel the skin thinly with a vegetable peeler.
15. 15. Cut the orange peel into thin strips.
16. 16. Blanch (cook briefly in boiling water) the orange peel strips for about 5 minutes in a little boiling water.
17. 17. Let the orange peel drip dry on kitchen paper.
18. 18. Squeeze the juice from the orange.
19. 19. Whisk orange juice, mustard and olive oil into a dressing.
20. 20. Season the dressing with salt, pepper and chili.
21. 21. Fold in the tomatoes, broccoli, orange peel and the dressing into the rice.

Nutrition per serving

• kcal: 400
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 56 g