Radish Rice Salad

Ingredients

• 1 Organic Orange
• 600 ml classic vegetable broth
• 150 g whole‑grain rice
• 300 g small salad cucumber (1 small cucumber)
• 250 g radishes (preferably organic; 1 bunch)
• 3 tbsp fruit vinegar
• Salt
• Pepper
• 2 tbsp germ oil
• 100 g Kassler cutlets

Instructions

1. 1.

   Wash the orange hot and dry it. Using a vegetable peeler, shave half of the peel into thin strips. Halve the orange and squeeze out the juice.

2. 2.

   Bring the vegetable broth and orange zest to a boil. Add the whole‑grain rice, stir, bring back to a boil, then cover and simmer on low heat for about 25 minutes.

3. 3.

   Remove the orange zest. Transfer the rice to a bowl and let it cool.

4. 4.

   Wash the cucumber, cut it lengthwise in half, remove seeds with a teaspoon, and slice it crosswise into thin rounds.

5. 5.

   Wash the radishes, trim them, and slice into rounds. Shake off excess moisture from the radish greens, pluck the leaves, and set aside.

6. 6.

   Whisk 50 ml orange juice with 2 tbsp vinegar, salt, pepper, and oil, then fold into the rice.

7. 7.

   Add the radish and cucumber slices to the rice and let the salad rest for 15 minutes.

8. 8.

   Slice the Kassler cutlets into strips and fold them into the salad.

9. 9.

   Thinly slice the radish leaves, mix them in, and season the radish rice salad with salt, pepper, remaining vinegar, and orange juice to taste.