Colorful Spring Rice Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g basmati
- 600 ml vegetable stock
- 500 g zucchini, finely diced
- 2 large carrots, diced into small pieces
- 2 spring onions, cut into thin rings
- 1 bunch radishes, cut into slices or cubes
- 300 g natural yourt
- 3 tablespoon vinegar, suitable for salad
- 2 tablespoon rapeseed oil, cold-pressed
- 1 teaspoon mustard, medium hot
- 1 teaspoon sugar
- 1 teaspoon salt
- Pepper, freshly ground
- 1 pinch curry
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Simmer the rice in the vegetable stock for 15 minutes, then add the carrots and zucchini and cook for another 5-6 minutes. If there is still stock in the pot, drain it off. Let the rice and vegetable mixture cool down.
- Then add the radishes, spring onions and parsley and mix everything.
- Make a dressing from yogurt, oil, vinegar, mustard and spices and add to the salad. Mix well and let steep in the refrigerator for a while.
- You can also prepare the salad the day before. Season again to taste before serving.
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