Fresh Vegetables in Wild Rice Salad with Herb Marinade
Young vegetables in wild rice salad with herb marinade is a recipe featuring fresh ingredients from the rice salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g wild rice
- 1 medium kohlrabi
- 100 g young carrots
- 100 g Sugar snap peas
- 100 g Spinach
- 1 bunch mixed salad herbs (e.g., chives, cress, lemon balm, borage, basil, parsley, sorrel)
- 1 tsp Mustard
- 2 tbsp lemon juice
- 1 tbsp White Wine Vinegar
- Salt
- Pepper (freshly ground)
- 4 Tbsp sunflower oil
Instructions
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1.
Bring wild rice to a boil with ½ l water and salt, cover and simmer over medium heat for about 35–40 minutes. Drain.
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2.
Meanwhile peel kohlrabi and carrots and cut into 0.5 cm wide sticks. Wash sugar snap peas and trim the ends. Rinse spinach and drain.
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3.
Cook kohlrabi and carrots in boiling salted water for 2 minutes, then add sugar snap peas and cook another 2 minutes until vegetables are firm yet crisp. Remove with a slotted spoon and shock in cold water. Let spinach wilt in the cooking liquid, remove, shock, and drain.
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4.
Wash herbs, dry, and finely chop leaves. Whisk mustard with lemon juice, vinegar, salt, pepper, 2–3 tbsp of the cooking liquid, then whisk sunflower oil into the mixture until emulsified.
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5.
Combine rice, vegetables, and dressing; arrange on plates and serve.
