Fruitful Rice Salad with Pineapple, Corn, Cherry Tomatoes and Pea Dip

Ingredients

• Salt
• 250 g ORYZA (Spitzen‑Langkorn Reis)
• 300 g frozen peas
• 1 Organic lemon
• 4 tbsp olive oil
• Pepper
• 250 g Cherry Tomatoes
• 100 g pineapple flesh (alternatively: pineapple chunks, canned; drained weight)
• 140 g corn (canned; drained weight)

Instructions

1. 1.

   Bring 500 ml water to a boil with just under ½ tsp salt. Add ORYZA Spitzen‑Langkorn rice and stir once. Cook the rice in a covered pot over very low heat for 14–16 minutes, letting it absorb all the liquid. Fluff the rice with a fork and let it steam off briefly.

2. 2.

   While the rice cooks, cook peas in boiling water for 5 minutes. Cool them quickly, drain, and let them dry. Rinse the lemon hot, dry grate its zest, then squeeze out the juice. Blend 200 g peas with half of the lemon juice, 2 tbsp olive oil, and 50 ml water until smooth. Season the dip with lemon zest, salt, and pepper.

3. 3.

   Wash and halve the tomatoes. Cut pineapple flesh into small pieces. Mix rice with tomatoes, remaining peas, corn, pineapple, leftover oil, and lemon juice. Season with salt and pepper. Serve the rice salad drizzled with the pea dip.