John Myers
Ingredients for 4 servings:
- 2 cup(s) rice (brown and wild rice, rice mix)
- 3 spring onions or a small leek
- 6 large radishes
- 150 g peas, frozen
- 150 g corn, cooked (e.g. canned)
- ½ bunch basil
- 3 tsp honey (preferably multi-flower honey)
- 2 tbsp oil (safflower oil)
- 4 tbsp oil (walnut oil)
- 5 tbsp balsamic vinegar, white
- salt and pepper
Instructions
Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes
a fresh summer salad
Cook the rice in double the amount of water according to the package instructions (approx. 40 minutes). Meanwhile, place the frozen peas in a salad bowl and let them thaw. Finely slice the spring onions or halve the leek lengthwise and then cut into thin half rings. Quarter the radishes and slice them. Wash the corn thoroughly in a sieve and let it drain. Finely slice the basil. Add everything to the peas in the salad bowl. For the salad dressing, mix the ingredients thoroughly in a cup until the honey and salt have completely dissolved and a thick emulsion has formed. Place the cooked rice in a sieve and rinse with cold water. Add to the vegetables in the salad bowl and mix everything gently. Then pour the dressing over the salad, mix everything thoroughly, and let it sit for at least 3 hours, or preferably overnight. This allows the sweet and sour flavor to develop best.
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