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Wild Rice Salad with Herbs
(0 votes)
Difficulty:
moderate
Preparation:
30 min.
Preparation
Calories:
718
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 718 kcal | (34 %) | ||
| Protein | 14.2 g | (14 %) | ||
| Fat | 26.8 g | (23 %) | ||
| Carbohydrates | 103.2 g | (69 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 250 grams Long grain and wild rice mix
- Salt, black freshly ground pepper
- 200 grams small Oyster mushrooms
- 1 head Frisée
- 1 head Dandelion greens
- 1 bunch Nasturtium
- 1 Tbsp butter
- 100 grams Raspberries
- 4 Tbsps Raspberry vinegar
- 8 Tbsps vegetable oil
- 1 pinch sugar
- Herb flowers for garnish,such as borage, oregano, mint or Basil flowers
Preparation steps
1.
Cook rice according to package directions and allow to cool. Meanwhile, clean mushrooms, rinse lettuce and nasturtiums and drain well. Tear frisee and dandelion greens into bite-sized pieces.
2.
Sauté oyster mushrooms in butter and cool slightly. Sort and rinse raspberries. Mix raspberry vinegar with oil and season with salt, pepper and sugar.
3.
Mix the rice with mushrooms, salad greens, nasturtiums and raspberries and arrange on 4 plates. Pour the dressing over the salad. Serve wild rice salad garnished with herb flowers.
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