Light Mediterranean Rice Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g rice, (wild rice mixture)
- 500 g asparaus, reen
- 80 g cashew nuts, unsalted!
- 10 tomato (s), dried
- 2 tablespoon parsley, chopped, frozen or fresh
- 1 small clove garlic
- salt
- Pepper from the grinder
- 2 tablespoons oil
- 2 tablespoon olive oil
- 1 tablespoon butter
- 0.5 ½ lemon (s), add the juice
- possibly crème fraîche
Print Recipe
Pin Recipe Instructions
- Cook wild rice in salted water according to the instructions. Wild and whole grain rice cooks longer, if you want it to be quick, use 10 minute rice.
- Wash green asparagus well, do not peel, just cut off the lower parts. The asparagus that is used must be able to be cut with a sharp knife without strong resistance. Cut the asparagus into thin diagonal strips (so that the cut surface is as large as possible). Leave the asparagus head whole. Put the sliced asparagus in a large pan and fry with 2 tablespoons of oil and one tablespoon of butter over high heat, stirring regularly. Asparagus takes about 3 to 5 minutes until it is firm to the bite. Do not fry too long, asparagus should still be crisp. Salt and pepper asparagus and remove from the heat.
- Cut or chop dried tomatoes and cashew nuts (not too small). Mix rice, asparagus, tomatoes, cashew nuts, parsley and lemon juice in a bowl. Finely chop the garlic clove and add it as well. If necessary, add a little olive oil (approx. 2 tablespoon).
- Remarks:
- I like to let everything go a little, about 2 hours. Especially delicious in the summer, very cool from the refrigerator, or to take away for the picnic.
- For everyone who likes it creamy: this salad can be wonderfully expanded with crème fraîche.
- For those who pay a little attention to their slim lines: Better without crème fraîche, it still tastes wonderful!
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