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🍽️ Wild Rice Bowl with Corn Salad, Red Cabbage and Nut-Orange Dressing

513 kcal · 30 min · 4 servings

Wild Rice Bowl with Corn Salad, Red Cabbage and Nut-Orange Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring one liter of salted water to a boil in a pot.
  2. 2. Add the ORYZA Basmati & Wild Rice to the boiling water.
  3. 3. Stir the rice once.
  4. 4. Cook the rice on low heat with the lid on for 16 to 18 minutes.
  5. 5. Drain the rice and let it drip dry well.
  6. 6. Clean the corn salad and remove wilted leaves.
  7. 7. Wash the corn salad thoroughly.
  8. 8. Shake the corn salad dry.
  9. 9. Clean the red cabbage and remove the hard core end.
  10. 10. Wash the red cabbage.
  11. 11. Shred the red cabbage into fine strips.
  12. 12. Cut the beetroot into thin strips.
  13. 13. Heat a pan without fat over medium heat.
  14. 14. Roast the nuts and seeds in the hot pan for 3 minutes.
  15. 15. Chop the roasted nuts and seeds coarsely.
  16. 16. Set aside half of the chopped nuts and seeds.
  17. 17. Cut off the peel of the oranges with a knife.
  18. 18. Remove the white pith completely as well.
  19. 19. Separate the orange segments from the flesh in a wedge shape.
  20. 20. Catch the released orange juice.
  21. 21. Squeeze the remaining juice from the empty orange half.
  22. 22. Whisk the oil with the vinegar.
  23. 23. Add the collected orange juice to the mixture.
  24. 24. Stir in the nut butter.
  25. 25. Season the dressing with salt.
  26. 26. Season the dressing with pepper.
  27. 27. Season the dressing with thyme.
  28. 28. Mix half of the chopped nuts and seeds into the dressing.
  29. 29. Divide the rice among four bowls.
  30. 30. Add the corn salad to the bowls.
  31. 31. Add the red cabbage to the bowls.
  32. 32. Add the beetroot to the bowls.
  33. 33. Place the orange segments on the bowls.
  34. 34. Drizzle the bowls with the dressing.
  35. 35. Sprinkle the bowls with the remaining nuts and seeds.

Nutrition per serving