Vegetable Rice Salad

Ingredients

• 200 g red Camargue rice
• Salt
• 6 tbsp classic vegetable broth
• 3 tbsp red wine vinegar
• 2 tsp apple syrup
• Pepper
• 2 tbsp olive oil
• 150 g sugar snap peas
• 100 g Lollo bionda lettuce
• 40 g baby spinach (1 handful)
• 100 g cherry tomatoes
• 0.5 bunch flat parsley

Instructions

1. 1.

   Bring the rice to a boil in a pot with 600 ml water and a pinch of salt. Cover and simmer over low heat according to package instructions for about 50 minutes.

2. 2.

   Drain the rice in a colander, let it drain, then cool for approximately 40 minutes.

3. 3.

   Meanwhile, whisk together vegetable broth, vinegar, apple syrup, salt, and pepper in a small bowl; set aside the oil.

4. 4.

   Boil 300 ml of salted water. Wash, trim, and cut sugar snap peas into thirds, then cook in boiling salted water for about 1 minute. Drain, rinse briefly under cold running water, and let drain again.

5. 5.

   Place the cooled snap peas in a large salad bowl. Clean, wash, and dry Lollo bionda lettuce and spinach. Tear the lettuce into bite-sized pieces and add it with the spinach to the bowl.

6. 6.

   Wash and quarter the cherry tomatoes. Wash parsley, shake off excess water, pluck leaves, finely chop, and add both to the bowl.

7. 7.

   Add the cooled rice to the prepared salad ingredients and gently mix everything together. Whisk the dressing again until well emulsified, then fold into the salad. Season with salt and pepper to taste and serve.