Rice Vegetable Salad with Arugula

Ingredients

• 250 g Wild rice blend
• Salt
• 1 onion
• 1 tsp oil
• 2 carrots
• 1 medium zucchini
• 2 sprigs thyme
• 1 sprig rosemary
• 100 g sun‑dried tomatoes (in oil)
• 2 tbsp oil
• 1 tbsp dark balsamic cream
• 1 bunch arugula
• 1 tbsp white balsamic vinegar
• 1 tsp Olive oil
• thyme for garnish
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely dice the onion; sauté in oil, add the rice, stir briefly, then pour in 700 ml water, season with salt, cover, bring to a boil, reduce heat, and simmer for about 20 minutes until the rice is cooked and all liquid absorbed. Remove the lid only after cooking.

2. 2.

   Meanwhile wash the vegetables, peel the carrots, and cut both into julienne strips. Trim the herbs, pat the sun‑dried tomatoes dry, reserve the oil, and slice the tomatoes thinly. Heat the reserved oil with 1–2 tsp of tomato oil in a pan, then stir‑fry the vegetables and herbs for 2–4 minutes. Drizzle vinegar over them, mix well, and season with salt and pepper. Wash, rinse, dry, and shake off excess water from the arugula; arrange on plates, drizzle with vinegar and oil. Stir the rice to loosen it, place in the center of the plate, top with the vegetable mixture, and garnish with thyme.

3. 3.

   Serve immediately.