Ingredients for 2 servings:
120 g wild or brown rice
iodized salt
300 g green beans
1 sprig of savory
1/2 bunch of chives
1/2 onion
2 tablespoons aceto balsamico
2 tablespoons white wine
1 tablespoon walnut oil
1/2 tsp honey
120 g cooked chanterelles (fresh or jarred)
1/4 head of oak leaf lettuce
100 g rocket
Preparation:
1. Cook rice according to package directions until al dente, drain well in a colander and place in a bowl. Drain well in a sieve and put in a bowl.
2. In the meantime, clean the beans, cut them into pieces about 4 centimeters long and cook in salted water with some savory for 8 to 10 minutes until al dente. Pour into a sieve, rinse with cold water, drain and add to the rice.
3. Wash the chives and cut into small rolls, peel the onion and dice finely. Mix aceto balsamico, white wine, walnut oil, iodized salt, pepper and honey. Add the chives, onion cubes and the chanterelles and pour over the rice and bean salad. Let the salad stand for a while and season again.
4. Clean the oak leaf lettuce, wash with cold water, divide into bite-sized pieces and drain in a sieve. Sort the rocket, wash and shake dry. Arrange the oak leaf lettuce and rocket decoratively on two plates and top with the wild rice salad with the beans over it. This goes well with garlic baguette.
Preparation time 50 minutes
Nutritional values per serving.:
1375/329 kJ/kcal,
10 g protein,
7g fat,
52 g carbohydrates,
9 g dietary fiber
(FoodCentrale by ddp images)
