← All recipes

🍽️ Walnut Rice Salad with Raisins

446 kcal · 30 min · 4 servings

Ingredients

• 200 g cooked brown rice
• 450 ml vegetable broth
• 150 g snow peas
• salt
• 50 g raisins
• 40 ml sherry (sweet)
• 50 g walnut kernels
• 4 tomatoes
• 2 shallots
• 4 tbsp grapeseed oil
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 pinch turmeric
• 1 pinch ground cumin
• cayenne pepper

Instructions

1. 1. Rinse the brown rice in a sieve under running water until the water runs clear. Let it drain well.
2. 2. Place the rice and the broth in a pot. Bring everything to a boil.
3. 3. Reduce the heat to low, cover the pot, and cook the rice for 30 to 40 minutes. It should be al dente and have absorbed almost all the liquid.
4. 4. Transfer the cooked rice to a bowl. Let it cool down to lukewarm while stirring occasionally.
5. 5. Wash the snow peas and remove the tough strings. Blanch them in salted water for about 2 minutes.
6. 6. Shock the snow peas with cold water to keep them crisp. Let them drain and cut them into thin strips.
7. 7. Rinse the raisins with hot water. Let them soak in the sherry.
8. 8. Chop the walnuts coarsely.
9. 9. Wash the tomatoes, quarter them, remove the core, and dice them finely.
10. 10. Peel the shallots and dice them finely as well.
11. 11. Add the snow peas, the soaked raisins, the walnuts, the tomatoes, the shallots, the oil, the lemon juice, the vinegar, the turmeric, and the cumin to the rice.
12. 12. Season everything with salt and cayenne pepper. Mix the ingredients well.
13. 13. Let the salad rest for about 10 minutes to allow the flavors to meld.
14. 14. Taste and adjust the seasoning if needed, then serve the salad.

Nutrition per serving

• kcal: 446
• Protein: 9 g · Fett/Fat: 20 g · Carbs: 53 g