Rice‑Fennel Salad with Burrata, Pan‑fried Peaches and Fresh Herbs

Ingredients

• iodized salt (with fluoride)
• 2 bags reis‑fit (8 minute peak‑length rice)
• 2 bulbs fennel
• 0.5 bunch dill (10 g)
• 2 peaches
• 1 sprig rosemary
• 1 tbsp Olive Oil
• Pepper
• 3 tbsp Walnut Oil
• 2 tbsp Apple cider vinegar
• Pepper
• 2 tsp Honey
• 1 tsp Mustard
• 2 balls burrata (45% fat in whey; alternatively buffalo mozzarella)

Instructions

1. 1.

   Bring plenty of salted water to a boil, add the rice bags and cook for 8–10 minutes over medium heat. Remove the bags with a fork from the water using the loop, let them drain well. Tear open the bags at the indentation, transfer the rice to a bowl and allow it to cool for 15 minutes.

2. 2.

   Meanwhile, clean, wash, halve the fennel bulbs, cut off the stalks, set aside the fennel fronds, and shave the bulbs into fine strips. Wash and dry dill and fennel fronds, shake them dry, finely chop, reserving some for garnish.

3. 3.

   Wash peaches, halve them, remove pits, slice into wedges. Wash rosemary, shake dry, chop the needles.

4. 4.

   Heat olive oil in a pan, add peach wedges and rosemary, sauté for 5 minutes over medium heat. Season with salt and pepper, transfer to a bowl and let cool.

5. 5.

   Whisk walnut oil with apple cider vinegar, honey, and mustard; season with salt and pepper. Mix rice with fennel and herbs, drizzle with dressing, top with peaches. Tear the burrata slightly, place over the salad, and garnish with remaining herbs.