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🍽️ Fresh Rice Salad with Grapefruit and Beans

420 kcal · 30 min · 4 servings

Fresh Rice Salad with Grapefruit and Beans Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the rice into a pot.
  2. 2. Pour about 600 milliliters of salted water over it.
  3. 3. Stir in the Ras el Hanout spice blend.
  4. 4. Bring the mixture to a boil.
  5. 5. Reduce the heat to medium.
  6. 6. Let the rice cook for about 9 minutes.
  7. 7. Fill a second pot with about 2 liters of water.
  8. 8. Salt the water and bring it to a boil.
  9. 9. Thoroughly rinse the beans.
  10. 10. Trim the ends off the beans.
  11. 11. Add the beans to the boiling salted water.
  12. 12. Cook the beans for about 8 to 10 minutes.
  13. 13. The beans should still be al dente (firm to the bite).
  14. 14. Pour the beans into a colander.
  15. 15. Let the water drain off.
  16. 16. Rinse the beans briefly with cold water.
  17. 17. Peel the grapefruits using a sharp knife.
  18. 18. Remove all of the white pith completely.
  19. 19. Cut out the fillets using V-shaped cuts.
  20. 20. Catch the juice that comes out.
  21. 21. Halve the shallot.
  22. 22. Peel the shallot.
  23. 23. Dice the shallot finely.
  24. 24. Peel the ginger.
  25. 25. Finely chop the ginger.
  26. 26. Tear the salad greens into bite-sized pieces.
  27. 27. Wash the salad greens.
  28. 28. Let the salad greens drain.
  29. 29. Take a large bowl.
  30. 30. Add the diced shallot to the bowl.
  31. 31. Add the chopped ginger.
  32. 32. Add olive oil.
  33. 33. Pour in 5 tablespoons of grapefruit juice.
  34. 34. Add honey.
  35. 35. Season with salt and pepper.
  36. 36. Mix everything well together.
  37. 37. Fold in the cooked rice into the dressing.
  38. 38. Add the beans.
  39. 39. Add the grapefruit fillets.
  40. 40. Add the salad greens.
  41. 41. Gently fold everything together until evenly distributed.
  42. 42. Plate the salad.
  43. 43. Crumble goat cheese over the top.
  44. 44. Enjoy your meal!

Nutrition per serving