Wild Rice Bowl with Lamb's Lettuce, Red Cabbage and Nut-Orange Dressing

Ingredients

• Salt
• 250 g ORYZA (Basmati & Wild Rice)
• 100 g lamb's lettuce
• 200 g red cabbage
• 3 beetroot bulbs (pre-cooked; vacuum sealed)
• 30 g walnut kernels
• 20 g pistachio kernels
• 2 oranges
• 4 tbsp Walnut oil
• 1 tbsp White Wine Vinegar
• 15 g nut butter (equivalent to 1 tbsp)
• Pepper
• dried Thyme

Instructions

1. 1.

   Bring 1 l of salted water to a boil. Add ORYZA basmati & wild rice, stir once, then simmer covered on low heat for 16–18 minutes. Drain and set aside.

2. 2.

   While the rice cooks, clean and dry lamb's lettuce, then shred red cabbage into fine strips. Slice beetroot into ribbons. In a hot skillet without oil, toast nuts and seeds for 3 minutes over medium heat, chop them, and set half aside.

3. 3.

   Filet oranges: cut off the peel with a knife so that only the white pith is removed. Separate the flesh segments with a knife in a wedge shape, catching the juice as it runs out and squeezing any remaining juice from the fruit.

4. 4.

   Whisk walnut oil, white wine vinegar, orange juice, and nut butter together; season with salt, pepper, and thyme, then fold in half of the toasted nuts.

5. 5.

   Arrange rice, lamb's lettuce, red cabbage, beetroot ribbons, and orange filets into four bowls. Drizzle with dressing and sprinkle remaining nuts on top.