Monday, 28 August 2017

Wild Rice Salad

Today we bring you a different salad with black rice, have you tried it? This is the first time for us and the truth is that it's great in salads, we already have more recipes in mind ... 😉

Ingredients for 2 servings:
- 5.3 oz of of Black Rice 
- 1.8 oz of pumpkin
- 1 head of lettuce
- 1.58 oz of chickpeas
- 3 tablespoons of peeled sunflower seeds
- 4 tablespoons of oil
- 2 tablespoons of vinegar
- 2 tablespoons of mustard
- 2 tablespoons lemon juice
- Salt
- Ground black pepper

- Soak the chickpeas the night before.
- The next day, drain and cook in boiling water until soft.
- In another saucepan, cook the rice for 30 minutes in boiling water with a little salt.
- Peel the pumpkin and cut into squares.
- In a frying pan with a dash of olive oil, fry over medium heat until golden brown.
- Drain the chickpeas and rice well and put them in a large bowl with the pumpkin.
- Wash the lettuce and cut it into strips.
- Add it to the bowl along with the three tablespoons of peeled sunflower seeds.
- In another small bowl, make the mustard vinaigrette by mixing the oil, vinegar, mustard, lemon juice and a pinch of salt and black pepper.
- Serve and pour a couple of tablespoons of the vinaigrette above.

Bon appétit!

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