← All recipes

🍽️ Rice Salad to Go

465 kcal · 30 min · 4 servings

Ingredients

• 200 g brown rice
• salt
• 2 stalks celery
• 3 spring onions
• 75 g cashew nuts
• 1 red bell pepper
• 0.5 handful mung bean sprouts (10 g)
• 2 tbsp dried sour cherries (à 15 g)
• 2 tbsp sesame seeds (à 15 g)
• 1 red chili pepper
• 1 tsp rice syrup
• 2 tbsp lime juice
• 4 tbsp soy sauce
• 3 tbsp sesame oil
• 1 pinch chili flakes

Instructions

1. 1. Bring three times as much water as rice to a boil and add salt.
2. 2. Cook the rice in it for about 30 minutes.
3. 3. Drain the rice and rinse it with cold water.
4. 4. Let the rice drain well.
5. 5. Wash and clean the celery.
6. 6. Slice the celery into diagonal slices.
7. 7. Peel and wash the spring onions.
8. 8. Slice the spring onions into rings.
9. 9. Roast the cashew nuts in a hot pan without fat over medium heat for 3 minutes.
10. 10. Roughly chop the roasted cashew nuts.
11. 11. Halve the bell pepper and remove the seeds.
12. 12. Wash the pepper cubes.
13. 13. Cut the pepper into cubes.
14. 14. Wash the sprouts thoroughly.
15. 15. Shake the sprouts dry.
16. 16. Mix all prepared ingredients with the sour cherries.
17. 17. Fill the mixture into lunch boxes.
18. 18. Sprinkle the salad with sesame.
19. 19. Halve the chili pepper lengthwise and remove the seeds.
20. 20. Wash the chili pepper.
21. 21. Chop the chili pepper.
22. 22. Mix the chopped chili with rice syrup, lime juice, soy sauce, and oil.
23. 23. Sprinkle the dressing with chili flakes.
24. 24. Fill the dressing separately.
25. 25. Place the dressing with the rice salad.
26. 26. Close the containers for taking away.

Nutrition per serving

• kcal: 465
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 53 g