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🍽️ Warm Rice Salad with Carrots, Onions, and Grapefruit

485 kcal · 30 min · 4 servings

Ingredients

• 300 g brown rice
• salt
• 1 grapefruit
• 1 tsp brown sugar
• 4 tbsp sesame oil (light)
• 2 carrots
• 2 red onions
• spring onions
• dill
• coriander greens

Instructions

1. 1. Put the rice into a pot.
2. 2. Pour in about twice as much water as there is rice.
3. 3. Add half a teaspoon of salt to the water.
4. 4. Simmer the rice on low heat for about 40 minutes until cooked.
5. 5. Peel the grapefruit completely.
6. 6. Carefully cut the segments out of the fruit.
7. 7. Catch the released juice in a bowl.
8. 8. Squeeze the juice from the remaining pulp into the bowl.
9. 9. Stir the juice well with sugar and oil.
10. 10. Season the dressing with salt.
11. 11. Peel the carrots.
12. 12. Slice the carrots into very thin rounds or grate them finely.
13. 13. Peel the onions.
14. 14. Cut the onions into coarse cubes.
15. 15. Drain the cooked rice.
16. 16. Let the rice cool until it is lukewarm.
17. 17. Mix the rice with the grapefruit segments.
18. 18. Add the sliced carrots and onions.
19. 19. Add the prepared dressing.
20. 20. Toss everything gently to combine.
21. 21. Portion the salad onto plates.
22. 22. Garnish with spring onions, dill, and coriander.
23. 23. Serve the salad immediately.

Nutrition per serving

• kcal: 485
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 62 g