Blueberry, rice and green bean. Serve the salad in a bowl and garnish with sesame seeds.
This spring rice salad is a different way to enjoy this healthy grain, as it is complemented with fruits, seeds and vegetables.
1 1/2 cups wild rice
3 cups of water
to taste of salt
1 tablespoon of apple cider vinegar, for the vinaigrette
1 tablespoon of lemon juice, for the vinaigrette
1 teaspoon of ginger, grated, for the vinaigrette
1/2 teaspoons of garlic powder, for the vinaigrette
to taste of salt, for the vinaigrette
to taste of pepper, for the vinaigrette
1/2 cups of olive oil, for the vinaigrette
1 cup red bell pepper, medium diced
1 cup green beans, blanched, chopped
1/2 cups carrot, grated
1/2 cups of yellow corn kernels
1/2 cups of blueberry
1/2 cups sunflower seed, toasted
1/2 cups pistachio, toasted
1/4 cups cilantro, finely chopped
to taste of salt
to taste of pepper
to taste of candied sesame seeds, to accompany
Add the rice and water to a pot, heat until it boils, add salt, lower the temperature and cover.
Cook for about 20 minutes or until the water is almost completely used up.
Remove from the heat and cool the rice.
While the rice is cooling, make the vinaigrette. Combine the vinegar, lemon juice, grated ginger, garlic powder, salt, and pepper in a bowl.
Then add the olive oil in the form of a thread while beating, to form an emulsion. Booking.
Once the rice is cold, add the green bean, carrot, yellow corn kernels, blueberries, sunflower seed, pistachio and coriander.
Season with salt and pepper, pour in just a few tablespoons of the vinaigrette to taste. Mix carefully.
Serve the salad in a bowl and serve with caramelised sesame.