Vegetarian Rice Salad

Ingredients

• 250 g natural rice
• Salt
• 1 Carrot
• 100 g baby corn
• 1 Zucchini
• 150 g green beans
• 70 ml Vegetable broth
• 1 lemon
• Pepper
• 3 Stalks Parsley
• 125 g mozzarella
• 1 tbsp Olive Oil
• 1 small red onion
• 4 tbsp white balsamic vinegar
• 5 tbsp grape seed oil
• 1 tsp Honey

Instructions

1. 1.

   Cook the rice according to package instructions in salted water, then let it cool.

2. 2.

   Wash, peel or trim the carrot, corn kernels, zucchini, and beans; cut into small pieces or cubes. Squeeze the lemon for about 2 tbsp of juice, set aside. Bring the remaining juice and vegetable broth to a boil in a pot, add the vegetables, season with salt and pepper, cover, and steam for 4–5 minutes. Remove the lid and let cool.

3. 3.

   Wash the parsley, shake dry, and chop. Dice the mozzarella into small cubes and mix it with the vegetables and parsley into the rice. Heat olive oil in a pan. Peel and cube the onion, then sauté until translucent. Stir in balsamic vinegar, 2 tbsp lemon juice, and grape seed oil. Season with honey, salt, and pepper. Mix this dressing into the salad and serve.