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Oriental rice salad
30 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 390
  • Fat about 15g
  • Carbohydrates about 53g
  • Protein about 8g
This is needed
This is needed for 4 people
  • 200 g whole-grain rice
  • salted water, boiling
  • 1 tbsp lemon juice
  • 1 tsp fennel seeds
  • 2 tbsp olive oil
  • 1 tsp ras el hanout
  • 1 tsp salt
  • a little pepper
  • 1 tbsp olive oil
  • 2 fennel with greens, thinly sliced
  • 0.5 tsp salt
To serve
  • 30 g cranberries
  • 50 g baby spinach
  • 30 g unsalted, shelled pistachios
  • 1 pomegranate, seeds removed
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And that's how it's done
And that's how it's done
Cook the rice in boiling salted water until soft, drain.
Combine the lemon juice and all the other ingredients up to and including the pepper, mix well, add the rice, mix and leave to absorb for at least 1 hr.
Mix the fennel, oil and salt, transfer to a baking tray lined with baking paper. Bake for approx. 25 mins. in a convection oven preheated to 200°C, remove from the oven.
To serve
Add the fennel, spinach, cranberries and pistachios to the rice, mix and garnish with the pomegranate seeds.