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🍽️ Cheerful Rice and Vegetable Salad

511 kcal · 30 min · 4 servings

Ingredients

• 250 g brown rice
• salt
• 1 carrot
• 100 g baby corn
• 1 zucchini
• 150 g green beans
• 70 ml vegetable broth
• 1 lemon
• pepper
• 3 sprigs parsley
• 125 g mozzarella
• 1 tbsp olive oil
• 1 small red onion
• 4 tbsp white balsamic vinegar
• 5 tbsp grape seed oil
• 1 tsp honey

Instructions

1. 1. Cook the rice in salted water exactly as stated on the package.
2. 2. Let the cooked rice cool down completely.
3. 3. Wash the carrot, corn, zucchini, and beans.
4. 4. Peel the carrot and trim the beans.
5. 5. Cut all the vegetables into small cubes.
6. 6. Squeeze the lemon.
7. 7. Set aside about 2 tablespoons of lemon juice for later.
8. 8. Add the remaining lemon juice and vegetable broth to a pot.
9. 9. Bring the liquid in the pot to a boil.
10. 10. Add the cut vegetables to the boiling liquid.
11. 11. Season the vegetables with salt and pepper.
12. 12. Simmer the vegetables covered for 4 to 5 minutes.
13. 13. Remove the lid from the pot.
14. 14. Let the steamed vegetables cool down.
15. 15. Wash the parsley.
16. 16. Shake the parsley dry.
17. 17. Finely chop the parsley.
18. 18. Cut the mozzarella into small cubes.
19. 19. Mix the cooled rice with the mozzarella, the steamed vegetables, and the parsley.
20. 20. Heat the olive oil in a frying pan.
21. 21. Peel the onion.
22. 22. Cut the onion into cubes.
23. 23. Sauté the onion cubes in the pan until they are translucent.
24. 24. Mix the onions with the balsamic vinegar, the 2 tablespoons of lemon juice, and the grape seed oil.
25. 25. Season the dressing mixture with honey, salt, and pepper.
26. 26. Add the dressing mixture to the rice and vegetable salad.
27. 27. Mix everything well together.
28. 28. Serve the salad.

Nutrition per serving

• kcal: 511
• Protein: 14 g · Fett/Fat: 24 g · Carbs: 60 g