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🥗 Crispy Autumn Rice Salad with Kohlrabi and Apple

685 kcal · 30 min · 4 servings

Crispy Autumn Rice Salad with Kohlrabi and Apple Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring 400 milliliters of salted water to a boil in a pot.
  2. 2. Add the basmati rice and cook it on low heat for about 12 minutes with the lid on.
  3. 3. Remove the pot from the heat and let the rice rest for another 10 minutes.
  4. 4. Drain the rice if necessary and spread it out on a baking sheet lined with baking paper.
  5. 5. Let the rice cool down completely.
  6. 6. Preheat the oven to 200 degrees Celsius fan mode.
  7. 7. Season the cooled rice with two tablespoons of curry paste and two tablespoons of olive oil.
  8. 8. Mix everything well and spread the rice out flat on the baking sheet.
  9. 9. Bake the rice in the oven for about 35 to 40 minutes until crispy.
  10. 10. Stir the rice twice during the baking time.
  11. 11. Let the crispy rice cool down afterwards.
  12. 12. Wash the apples and slice them thinly.
  13. 13. Peel the kohlrabi and onion and cut them into strips.
  14. 14. Chop the hazelnuts coarsely.
  15. 15. Peel the ginger and cut it into very fine cubes.
  16. 16. Put the kohlrabi, apples, and onions into a bowl.
  17. 17. Season the mixture with salt and mix it well.
  18. 18. Let the vegetables marinate until the rice is finished baking.
  19. 19. Roast the hazelnuts in a small pan without fat until golden brown.
  20. 20. Whisk the ginger with walnut oil, balsamic vinegar, and mustard in a small bowl.
  21. 21. Add four tablespoons of water and season the sauce generously with salt and pepper.
  22. 22. Plate the crispy rice.
  23. 23. Wash the lamb's lettuce and gently mix it with the vegetables and the sauce.
  24. 24. Place the salad mixture on top of the rice.
  25. 25. Sprinkle the salad with the roasted hazelnuts and serve.

Nutrition per serving