Rice Bowl with Red Cabbage Salad, Lamb's Lettuce, Herb Porcini Mushrooms and Baked Goat Cheese
Spoonsparrow and ORYZA present: a rice bowl with red cabbage salad, lamb’s lettuce, herb porcini mushrooms and baked goat cheese – try it quickly now!
Ingredients
- 250 g ORYZA (BIO Ideal Rice)
- Salt
- 200 g Goat Soft Cheese (from the roll, 8 euros; 45% fat in cream)
- 5 tsp Honey
- 0.5 tsp dried thyme
- 0.5 Red Cabbage
- 3 tbsp Rapeseed oil
- 2 tbsp Apple Vinegar
- Pepper
- 400 g Herb Porcini Mushrooms
- 100 g lamb's lettuce
- 25 g pine nuts
Instructions
-
1.
Add ORYZA BIO Ideal Rice to 500 ml boiling salted water, stir once and cook on low heat in a covered pot for 16–18 minutes. Then remove from the stove and let cool.
-
2.
Meanwhile place goat cheese slices on a baking sheet lined with parchment paper. Sprinkle each slice with ½ tsp honey and some thyme, then bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 12 minutes until golden brown.
-
3.
During this time clean the red cabbage, remove outer leaves, wash it and shred into fine strips. Knead vigorously with hands for 5 minutes using 2 tbsp rapeseed oil, ½ tsp salt and apple vinegar. Then season with pepper and remaining honey.
-
4.
Clean the mushrooms and slice them. Heat the remaining rapeseed oil in a pan and fry the mushrooms for 7 minutes. Season with salt, pepper and thyme.
-
5.
In the meantime clean, wash and dry lamb’s lettuce. Toast pine nuts in a hot dry pan over medium heat for 3 minutes.
-
6.
Arrange rice, red cabbage, lamb’s lettuce and mushrooms in four bowls, top each with two goat cheese slices and sprinkle with pine nuts.
