This colorful potpourri uses only a few ingredients and tastes great. The reddish rice gets the slightly reddish color and the leek is responsible for the rich green splash of color. The precious iron supplier beetroot and the sesame oil, which is rich in healthy linoleic acid, provide a slightly earthy taste that is offset by the fresh, spicy notes of horseradish and lemon. An interesting salad with varied and balanced flavors.
Ingredients for 2 servings
For the rice salad
- 120 g whole grain rice - wash thoroughly
- 150 g of cooked beetroot (Randen) - cut into small cubes
- 100 g leeks - cut into fine rings
- 20 g onions - finely chop
Liquid ingredients and spices:
- 350 ml of water
- 1 tbsp sesame oil
- 1 tablespoon of lemon juice
- 1 teaspoon horseradish
- crystal salt
- black pepper
- 1 teaspoon finely chopped thyme
Preparation time approx. 45 minutes
Bring the rice to a boil in 350 ml of water (without salt!), Reduce the heat, cover and simmer gently for about 40 minutes. Only then lightly salt.
Put the beetroot in a bowl, mix with the horseradish and set aside.
Heat the sesame oil in a pan and fry the onions in a glassy sauce. Add beetroot and leek, sauté briefly and season with salt and pepper.
Put the cooked rice into a salad bowl, add the pan contents, mix well and let cool.
Season again before serving and serve sprinkled with thyme.
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