Vegetable Wild Rice Salad

Ingredients

• 100 g wild rice mix
• 1 Carrot
• 1 small zucchini
• 4 dried oil‑preserved tomatoes
• 2 tbsp olive oil
• 1 clove garlic (chopped)
• 1 tsp thyme (chopped)
• 1 tsp rosemary (chopped)
• 2 tbsp balsamic vinegar
• 50 ml Vegetable broth
• 1 handful Arugula
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash, trim and drain the arugula.

2. 2.

   Cook the wild rice according to package instructions, then drain and set aside.

3. 3.

   Peel the carrot and wash the zucchini; slice both into thin strips or julienne. Sauté in hot oil, add garlic and chopped tomatoes. Add herbs and deglaze with broth and balsamic vinegar. Season with salt and pepper.

4. 4.

   Arrange arugula and rice on plates, top with vegetables, drizzle with the dressing, and serve.