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🍽️ Layered Rice Salad with Orange

462 kcal · 30 min · 4 servings

Layered Rice Salad with Orange Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the rice in a pot and cover it with about 700 milliliters of salted water.
  2. 2. Bring the water to a boil.
  3. 3. Reduce the heat to low to medium and cover the pot.
  4. 4. Let the rice cook for about 10 minutes.
  5. 5. Remove the pot from the heat and let the rice cool down.
  6. 6. Wash the carrots thoroughly and peel them.
  7. 7. Grate the carrots coarsely.
  8. 8. Wash the cucumber and cut it into quarters.
  9. 9. Remove the seeds from the cucumber pieces.
  10. 10. Grate the deseeded cucumber coarsely.
  11. 11. Wash the salad greens and spin them dry thoroughly.
  12. 12. Rinse the herbs and dry them.
  13. 13. Pick the leaves off the herb stems.
  14. 14. Chop the herbs coarsely.
  15. 15. Peel the oranges all around with a sharp knife.
  16. 16. Remove the white pith under the peel as well.
  17. 17. Cut out the fruit segments from the membranes using V-shaped cuts.
  18. 18. Catch the released orange juice.
  19. 19. Halve the onion and peel it.
  20. 20. Cut the onion into cubes.
  21. 21. Chop the dates coarsely.
  22. 22. Chop the raisins coarsely.
  23. 23. Heat oil in a frying pan over medium heat.
  24. 24. Sauté the onion cubes together with the dates and raisins for about 2 minutes until translucent.
  25. 25. Season the mixture with cinnamon, cumin, and curry.
  26. 26. Add the skyr to the pan.
  27. 27. Add the chopped herbs to the pan.
  28. 28. Add 2 tablespoons of orange juice to the pan.
  29. 29. Mix everything well together.
  30. 30. Taste the sauce and adjust seasoning if needed.
  31. 31. Layer the ingredients as you like into glasses or bowls.
  32. 32. Drizzle the salad with the dressing.
  33. 33. Serve the salad immediately.
  34. 34. You can also take the salad with you if well sealed.

Nutrition per serving