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Fine rice salad with fennel

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Ingredients for 8 servings:

  • 250 g rice, red
  • 250 g wild rice mix
  • 2 fennel bulbs
  • 1 bell pepper(s), red
  • 3 tomatoes
  • 60 g pine nuts
  • 150 g sultanas
  • 3 tbsp maple syrup
  • 3 tbsp walnut vinegar
  • 6 tbsp olive oil
  • 3 tsp salt, sea salt seasoned with curry, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes

Vegetarian, vegan

Cook the rice in salted water according to the package instructions. Transfer to a bowl to cool. Toast the pine nuts in a dry pan. Slice the fennel and sauté lightly in oil. Peel and dice the bell peppers. Chop the tomatoes into small pieces. Mix all ingredients with the lukewarm rice, cover, and let stand for at least 3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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