Herb Rice Salad with Caramelized Plums and Walnut Dressing

Ingredients

• 250 g ORYZA (organic brown rice)
• Salt
• 1 bunch spring onions
• 0.5 cucumber
• 1 bunch parsley (20 g)
• 0.5 bunch basil (10 g)
• 4 red plums
• 1 sprig thyme
• 2 tbsp olive oil
• 2 tsp apple syrup
• 50 g walnut kernels
• 3 tbsp Walnut Oil
• 2 tbsp balsamic vinegar
• 1 tsp Mustard
• Pepper

Instructions

1. 1.

   Add ORYZA brown rice to 500 ml boiling salted water, stir once and simmer on low heat in a covered pot for 25–30 minutes until the rice absorbs the liquid. Then fluff the rice in the pot briefly and let it stand, still covered, on the turned‑off stove for a few more minutes. Finally fluff with a fork and allow to cool for 15 minutes.

2. 2.

   Meanwhile trim, wash and finely chop spring onions. Peel, wash and dice cucumber. Wash herbs, shake dry and chop.

3. 3.

   Wash plums, halve them, remove pits and cut into wedges. Wash thyme, shake dry and pick off leaves.

4. 4.

   Heat 1 tbsp olive oil in a pan, add plums and sauté for 2 minutes over medium heat. Add 1 tsp apple syrup and thyme, then caramelize for another 2 minutes. Transfer plums to a bowl and let cool.