Spicy Rice Salad with Vegetables and Raisins

Ingredients

• 4 tbsp raisins
• 6 tbsp orange juice
• 300 g long-grain rice
• 2 onions
• 3 Carrots
• 2 Zucchini
• 1 chili pepper
• 1 stalk Celery
• 2 tbsp blanched almond sticks
• 6 tbsp Olive oil
• 2 tbsp rice vinegar
• Salt
• Pepper (freshly ground)
• 2 tbsp freshly chopped coriander

Instructions

1. 1.

   Soak the raisins in orange juice. Cook the rice in 600 ml boiling salted water for 20-25 minutes. Peel, trim and finely dice the onions and carrots; cut one carrot into long thin strips with a vegetable peeler. Wash, trim and cube the zucchini. Rinse the chili, halve lengthwise, deseed and chop finely. Trim the celery and slice into narrow rings. Lightly toast the almond sticks in a dry pan, remove and set aside.

2. 2.

   Heat 1 tbsp oil in a pan. Sauté the onion, zucchini, carrot cubes, celery, chili and drained raisins for about 5 minutes. Stir in the cooked rice and almonds.

3. 3.

   Whisk vinegar with salt, pepper and remaining oil; mix into the salad with coriander. Let everything rest for about 20 minutes, taste, then serve on small bowls garnished with carrot strips.