Summary

Ingredients

• 170 g rice, wilder
• 1 liter chicken broth
• 3 tablespoon oil (olive oil)
• 250 g bell pepper (s), red or reen, diced
• 100 g cashew nuts, rouhly chopped
• 2 spring onions, cut into thin rings
• 3 tablespoon vinegar (rice or apple cider vinegar)
• 2 tablespoon oil (olive oil)
• 1 tablespoon oil (sesame oil)
• 1 clove garlic, crushed
• 0.25 teaspoon ¼ salt
• 1 pinch (s) pepper, from the mill

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Instructions

1. Rinse the rice under cold running water and drain well.
2. In a large saucepan, bring the rice and chicken broth to a boil over high heat. Decrease heat. Cover the rice and cook for 45-50 minutes, until it is soft but still firm to the bite. Drain and set aside.
3. Heat the olive oil in a pan over medium heat. Add paprika and sauté for 3 to 5 minutes. Stir in cashew nuts and spring onions and cook for another 2 to 3 minutes until the nuts turn brown. Mix the rice and paprika mixture in a bowl.
4. For the dressing, pour vinegar, olive and sesame oil, garlic, salt and pepper into a tightly sealable glass and shake until everything is well mixed. Pour over the salad and mix in thoroughly. Cover the bowl and place in the refrigerator for at least 2 hours or overnight.
5. Grilled chicken breast goes well with it.