Green Rice Salad with Cucumber Yogurt Dip and Cashews

Ingredients

• iodized salt (with fluoride)
• 250 g reis‑fit (natural rice 8 minutes)
• 300 g peas (frozen)
• 1 cucumber (500 g)
• 1 bunch spring onions (150 g)
• 80 g Spinach
• 1 bundle mint (20 g)
• 3 tbsp Rapeseed oil
• 1 tbsp Apple cider vinegar
• 1 tbsp mustard
• Pepper
• 1 Organic lemon
• 250 g yogurt (1.5% fat)
• a pinch cinnamon
• 60 g Cashews

Instructions

1. 1.

   Bring 500 ml water with about ½ tsp salt to a boil. Add the natural rice and stir once. Simmer on low heat in a covered pot for 8–10 minutes until the rice has absorbed the water. Lightly fluff the rice in the pot and let it rest, still covered, on the turned‑off burner for a few minutes. Let the rice cool slightly.

2. 2.

   Meanwhile cook the peas in boiling water for about 4–5 minutes. Then rinse them under cold water in a colander and drain.

3. 3.

   Wash the cucumber and halve it. Set aside one half; cut the other half lengthwise into slices. Wash, trim and slice the spring onions into rings. Wash the spinach, spin dry and cut into strips. Wash the mint, shake dry and pluck the leaves. Cut half of the mint leaves into strips; set the rest aside.

4. 4.

   Combine peas, cucumber slices, spring onion rings, spinach strips and mint strips in a large bowl. Whisk together rapeseed oil, vinegar and mustard vigorously, season with salt and pepper, then pour over the vegetables and mix well.

5. 5.

   For the dip, slice the reserved cucumber half lengthwise, then cut into thin sticks. Chop the remaining mint. Rinse the lemon hot, dry‑rub it and grate its zest. Halve the lemon and squeeze out the juice. Mix cucumber, mint and lemon zest with yogurt, season with salt, pepper, cinnamon and a splash or two of lemon juice.

6. 6.

   Coarsely chop the cashews. Add the rice to the vegetable mixture, stir thoroughly, then divide onto four plates. Spoon the cucumber‑yogurt dip over the rice salad and sprinkle with cashews before serving.