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🍽️ Vegetable Bowl with Crunchy Pumpernickel

430 kcal · 30 min · 4 servings

Vegetable Bowl with Crunchy Pumpernickel Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring 700 milliliters of salted water to a boil in a pot.
  2. 2. Add the rice to the boiling water.
  3. 3. Let the rice cook covered for about 15 minutes over low to medium heat.
  4. 4. Wash the carrots thoroughly.
  5. 5. Peel the carrots and cut off the ends.
  6. 6. Slice the carrots into thin rounds.
  7. 7. Bring a second pot of salted water to a boil.
  8. 8. Add the carrot slices to the boiling water.
  9. 9. Cook the carrots for about 10 minutes over medium heat.
  10. 10. Rinse the lemon under hot water.
  11. 11. Grate about 1 teaspoon of lemon zest finely.
  12. 12. Cut the lemon in half.
  13. 13. Squeeze the juice from the lemon.
  14. 14. Add 4 tablespoons of lemon juice to a bowl.
  15. 15. Add honey and mustard to the bowl.
  16. 16. Add 2 tablespoons of olive oil to the bowl.
  17. 17. Add 4 to 5 tablespoons of water to the bowl.
  18. 18. Mix all the dressing ingredients well.
  19. 19. Season the dressing with salt and pepper.
  20. 20. Set the dressing aside.
  21. 21. Crumble the pumpernickel roughly.
  22. 22. Heat a pan without fat.
  23. 23. Toast the pumpernickel for about 3 minutes over high heat.
  24. 24. Remove the pumpernickel from the pan.
  25. 25. Place the pumpernickel on a plate.
  26. 26. Clean the pan.
  27. 27. Wash the radishes.
  28. 28. Cut off the ends of the radishes.
  29. 29. Slice the radishes into very thin slices.
  30. 30. Place the corn in a sieve.
  31. 31. Rinse the corn.
  32. 32. Let the corn drain.
  33. 33. Add 1 tablespoon of olive oil to the pan.
  34. 34. Add the corn to the pan.
  35. 35. Warm the corn for about 5 minutes over medium heat.
  36. 36. Drain the rice.
  37. 37. Keep the rice warm covered.
  38. 38. Drain the carrots.
  39. 39. Leave about 100 milliliters of the cooking water in the pot.
  40. 40. Mash the carrots roughly.
  41. 41. Add the lemon zest to the carrots.
  42. 42. Season the mashed carrots with salt and pepper.
  43. 43. Add lemon juice to the mashed carrots.
  44. 44. Mix the radishes with half of the dressing.
  45. 45. Distribute the rice onto the bowls.
  46. 46. Add half of the radishes on top of the rice.
  47. 47. Fill one third of the bowl with the mashed carrots.
  48. 48. Fill one third of the bowl with the corn.
  49. 49. Fill the last third of the bowl with the remaining radishes.
  50. 50. Drizzle the dressing over the bowl.
  51. 51. Serve the bowl with regional vegetables.

Nutrition per serving